Name: Lamb with Rosemary-Chilli Onions
Ingredients: 1 Rack Lamb; 1/2 ts Stir fry seasoning; 1/2 ts Paprika; 1 tb Olive oil; **ROSEMARY CHILLI ONIONS***; 4 Red onions; sliced; 1 tb Oil; 1 Whole dried chillies; finely chopped (1; To 2); 1/2 ts Dried rosemary; 20 g Butter

The word of the Father by whom all time was created was made flesh and born in time for us. He without whose divine permission no day completes its course, wished to have one of those days for His human birth. In the bosom of His Father He existed before all the cycles of the ages. Born of an earthly mother, He entered on the course of the years on that very day. The maker of man became man that He ruler of the stars might be nourished at the breast, that He the bread might be hungry, that He the fountain might thirst, that He the light might sleep, that He the way might be wearied in the journey, that He the truth might be accused by false witnesses, that He the judge of the living and the dead might be brought to trial by a mortal judge, that He justice itself might be condemned by the unjust, that He discipline personified might be scourged with a whip, that He the foundation might be suspended on a cross, that He courage incarnate might be weak, and He security itself might be wounded, and He life itself might die.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Meats		Jude1	1	servings

INGREDIENTS

1		Rack Lamb
1/2	ts	Stir fry seasoning
1/2	ts	Paprika
1	tb	Olive oil
		ROSEMARY CHILLI ONIONS*
4		Red onions; sliced
1	tb	Oil
1		Whole dried chillies; finely chopped (1
		To 2)
1/2	ts	Dried rosemary
20	g	Butter

INSTRUCTIONS

LAMB
Preheat the oven to 180 C.
Using a sharp knife, prepare the rack of lamb by cutting away the band of
elastin running across the top.
Mix the stir-fry seasoning, paprika and olive oil together.
Brush the seasoned oil onto the lamb.
Heat a small amount of oil in a frying pan and sear the lamb rack to seal
the meat.
Place the rack of lamb on a trivet sitting in a roasting pan (using the
trivet ensures even heat distribution around the meat).
Pour a little olive oil over the lamb and roast in the oven for 15-18
minutes.
Rosemary Chilli Onions:
Heat the oil in a frying pan and add the chopped chillies. Stir.
Add the sliced onions and saut. quickly.
Add the rosemary.
Stew the mixture for 2-3 minutes to soften the onions.
Add the butter and stir until it has melted into the onions.
To serve, slice the lamb rack and serve with the Rosemary Chilli Onions and
Spiced Plums (made on 5.30 with Jude, 8 March 1999).
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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