Lamb Roast (traditional Seder Dish)

Here is a simple test to check whether you are prone to a legalistic thinking: ask yourself, “How does God feel about me today?” If the answer is anything other than, “He is passionately in love with me,” then you are falling into the trap of thinking that God’s attitude towards us is determined by our performance rather than by his essential loving character. In other words, you're thinking as though God's favour is earned rather than freely given.

Mike Taylor

CATEGORY	CUISINE	TAG	YIELD
Meats		Lamb, Meats	1	Servings

INGREDIENTS

1		Leg of lamb
		Garlic, sliced and chopped
2		Chicken soup
2		Rosmary sprigs, preferably
2	T	Vinegar
		Juice of 1 lemon
		Paprika
		Black pepper
		Chili peppers

INSTRUCTIONS

Recipe by: Yaara Di segni <msyaara@PLUTO.MSCC.HUJI.AC.IL> Make a few
cuts in the roast so spices can be inserted in the cuts. Deep cuts  can
also be made to facilitate serving.  Put the leg in a baking pan with
the spices rubbed all over the  roast. mix the soup with the lemon
juice and add about a quarter of  quantity to the roast.  Roast in a
preheated oven at 210 (Celsius) for 10 minute and then  turn the meat
over. Lower heat to 150 degrees andf keep baking for  about 25 minutes
for each kg of meat. Every 10 minutes baste with the  liquids and add
someo f the soup&lemon souce. every few times turn  the roast.  The
baking times are according to wht's written in the recipe we  have. As
our oven doesn't have temperture settings (the oven is 25  years old
and the writing on the knob disappeared....) we only  guessed the
temperature but yet it came out great. It was the best  dish of the
evening and although it looked somewhat overdone from the  outside it
was as soft as butter.

A Message from our Provider:

“Jesus: Peacemaker”