Name: Lamb Fillet with a Ginger And Orange Marinade
Ingredients: 1 Fillet from a small saddle of lamb; 4 tb Light soy sauce; Zest and juice of 1 orange; 1 Squeeze lemon juice; 2 Pieces dried root ginger; bruised with a; ; rolling pin; 1 Clove garlic; skins left on and; ; bruised with; ; rolling pin; 2 ts Cumin seeds; dry fried and; ; crushed; 1 tb Brown sugar; 3 tb Nut oil; preferably almond; 1 sm Glass of Amontillado sherry; 125 g Cooked egg noodles; (4oz); Pickled ginger; Fresh chives

Does that mean He plays favorites for the likes of outspoken Christians like Tim Tebow or Drew Brees? Of course. Because God loves those who are His, even as He loves His own Son, God is certain to favor them. That favor, however, isn’t a path to winning a football game, but is instead the path to true victory, becoming more like Jesus. God isn’t glorified in giving Tim Tebow unlikely victories that somehow redound to God’s glory. No, God is glorified in making His children, including Tim Tebow, more like His Son. Sometimes that means leading them to the thrill of victory. Sometimes it means leading them through the agony of defeat.

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs		Tessa’s, Tastebuds	2	servings

INGREDIENTS

1		Fillet from a small saddle of lamb
4	tb	Light soy sauce
		Zest and juice of 1 orange
1		Squeeze lemon juice
2		Pieces dried root ginger; bruised with a
		; rolling pin
1		Clove garlic; skins left on and
		; bruised with
		; rolling pin
2	ts	Cumin seeds; dry fried and
		; crushed
1	tb	Brown sugar
3	tb	Nut oil; preferably almond
1	sm	Glass of Amontillado sherry
125	g	Cooked egg noodles; (4oz)
		Pickled ginger
		Fresh chives

INSTRUCTIONS

Pre-heat oven to 240&deg;C/475&deg;F/gas mark 8.
Start the lamb, the night before if possible - a few hours in the marinade
greatly improves its flavour.
Trim the lamb, season and sear on all sides.
Make the marinade: Pour soy, orange juice, lemon juice and oil in a non
reactive dish. Add zest, sugar, ginger, garlic and cumin seeds. Immerse the
lamb in the marinade and store in the fridge for a few hours, turning
several times.
When ready to cook, transfer lamb to a roasting tin and roast in the
pre-heated oven for about 6 or 7 minutes and then rest in a warm place to
make carving easier and the lamb more tender.
De-glaze the roasting tin with sherry, scraping up all the roasting juices
and add the marinade to the tin. Bring to the boil and cook rapidly until
the flavours have amalgamated and the liquor is syrupy. Strain and whisk in
a knob of butter.
Serve the lamb, sliced, on a pile of noodles with the sauce poured over and
around. Top with a few slices of prickled ginger and some chives.
Converted by MC_Buster.
Per serving: 153 Calories (kcal); 1g Total Fat; (5% calories from fat); 6g
Protein; 33g Carbohydrate; 21mg Cholesterol; 1218mg Sodium Food Exchanges:
1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other
Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”