Name: Lamb D'azure Served with Mint Mash
Ingredients: 4 Lamb Shanks; (approximately 250g; ; each); 2 Aubergines; 6 tb Olive Oil; 2 lg Onions; (peeled and sliced); 5 Cloves Garlic; (peeled and halved); 1 tb Fresh Thyme; 2 tb Fresh Oregano; 450 g Fresh Plum Tomatoes; (skinned and cut in; ; half); 2 tb Tomato Puree; 100 g Black Olives; 100 g Green Olives; 200 ml Red Wine; Fresh Thyme and Oregano to garnish; 175 g Freshly Chopped Mint; 50 g Butter; 900 g Mashed Potatoes; 4 tb Milk; Salt and Freshly Ground Black Pepper

In considering the conflict between the sovereignty of God in election and the human responsibility, J.I. Packer writes: What is an antinomy? The Shorter Oxford Dictionary defines it as ';”a contradiction between conclusions which seem equally logical, reasonable or necessary.” For our purposes, however, this definition is not quite accurate; the opening words should read “an appearance of contradiction.” For the whole point of an antinomy – in theology, at any rate – is that it is not a real contradiction, though it looks like one. It is an apparent incompatibility between two apparent truths. An antinomy exists when a pair of principles stand side by side, seemingly irreconcilable, yet both undeniable.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Main course, Here’s one , Earlier1	4	servings

INGREDIENTS

4		Lamb Shanks; (approximately 250g
		; each)
2		Aubergines
6	tb	Olive Oil
2	lg	Onions; (peeled and sliced)
5		Cloves Garlic; (peeled and halved)
1	tb	Fresh Thyme
2	tb	Fresh Oregano
450	g	Fresh Plum Tomatoes; (skinned and cut in
		; half)
2	tb	Tomato Puree
100	g	Black Olives
100	g	Green Olives
200	ml	Red Wine
		Fresh Thyme and Oregano to garnish
175	g	Freshly Chopped Mint
50	g	Butter
900	g	Mashed Potatoes
4	tb	Milk
		Salt and Freshly Ground Black Pepper

INSTRUCTIONS

MINT MASH
1. Preheat the oven to 180ºc / 350ºf / Gas Mark 4. Put the lamb shanks into
a large bowl, cover with four tablespoons of olive oil, garlic, thyme and
oregano and season well with salt and pepper. Leave to marinade at room
temperature whilst you prepare the vegetables.
2. Cut the aubergine into chunks and place in a colander, sprinkle with
salt, place a plate on top and weigh it down with tins of food to remove
bitter juices, leave for 30 minutes. Heat the remaining 2 tablespoons of
olive oil in large frying pan, saut. the onion slices until brown. Put into
a large roasting tin.
3. Scrape the marinade off the lamb. Brown the lamb in the frying pan on
all sides and put into the roasting tin with the remaining marinade. Cook
in the preheated oven for 25 minutes.
4. Remove the meat from the oven and pour away any excess fat. Add the
aubergines, tomatoes, puree and olives - mix together well and season with
freshly ground black pepper and salt. Return the meat to the pan and put
the tin back in the oven for a further 1 1/2 hours or until the lamb is
tender. Spoon off excess fat.
Mint Mash
5. Mix the mint, butter and mashed potatoes together.
To Serve
6. Spoon the mint mash onto a warm serving plate and divide the lamb and
vegetables on top. Garnish with fresh herbs
Converted by MC_Buster.
NOTES : Chef:Amanda Grant
Converted by MM_Buster v2.0l.

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