Name: Lamb with Garlic Mint Sauce
Ingredients: Olive oil; 1/2 lb Lamb cubes cut from leg 1/2 inch cubes; Salt and pepper; 1 tb Flour; 2 cl Garlic; crushed; 1/2 lb Thin asparagus; wash and cut into 2 inch pieces; 1/2 c Fat free, low salt chicken broth; 1 tb Mint jelly; 1 tb Lemon juice

Oh, you are not dealing with trifles when you are dealing with the love of God to you. It is not a spare corner of the heart of God that He gives to you, as you may give a little love to the criminals in the jails, but the great, inconceivably vast heart of God belongs as much to every Christian as if there were not another being in the world for God to love! Even as Jehovah loves His Only-begotten, so does He love each one of His children.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats		Meat/lamb	2	Servings

INGREDIENTS

		Olive oil
1/2	lb	Lamb cubes cut from leg 1/2 inch cubes
		Salt and pepper
1	tb	Flour
2	cl	Garlic; crushed
1/2	lb	Thin asparagus; wash and cut into 2 inch pieces
1/2	c	Fat free, low salt chicken broth
1	tb	Mint jelly
1	tb	Lemon juice

INSTRUCTIONS

Spray a nonstick skillet just large enough to hold lamb cubes in one layer.
Brown lamb on medium high, 2 minutes. Salt and peppered browned sides.
Lower heat and add flour, garlic and asparagus. Toss until flour is
absorbed.  Add chicken broth.  Simmer 3 minutes, scraping up any brown bits
in the skillet.  Add mint jelly and lemon juice. Add salt and pepper to
taste. Serve with potatoes.
Nutritional info per serving: 390 cal; 24g pro, 16g carb, 26g fat (59%)
Source: Dinner in Minutes in Miami Herald, 4/4/96 formatted by Lisa
Crawford, 4/12/96
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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