Leg Of Lamb Stuffed W Goat Cheese, Pine Nuts, Apples & Mi

Contemporary Christian literature is awash with the notion that, in order to be effective and successful, we must respond to market forces. In earlier generation, such an approach was unheard of. The tactic employed by Paul in Corinth was far closer to the model of the day. “Jesus Christ and Him crucified.” That was his message. Even though the Corinthians we demanding miracles and wisdom, Paul did not give them what they wanted. Indeed, he continued to supply the one thing they clearly did not want – preaching. He rejected the style and content that was most acceptable in his day… It is not possible to give people what they want to hear and proclaim the message of the Cross at one and the same time.

Alistair Begg

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Meats		Essnce07	6	Servings

INGREDIENTS

2		Granny Smith apples, chopped
2	T	Minced shallot
1	T	Butter
		Salt, to taste
		Freshly-ground black pepper
		to taste
1 1/2	c	Crumbled goat cheese
1	c	Toasted pine nuts
1/2	c	Chopped mint
1		Leg of lamb -, abt 5 lbs
		butterflied
1	T	Olive oil
		Rosemary Potatoes, see *
		Note

INSTRUCTIONS

Note: See the "Rosemary Potatoes" recipe which is included in this
collection.  Preheat oven to 375 degrees. Cut six 2-foot lengths of
butcher's  twine. In a small skillet saute apple and shallots in butter
1 minute  or until lightly browned. Transfer to a small bowl and mix
well with  goat cheese, pine nuts and mint; season to taste with salt
and  pepper. Arrange lamb on work surface, inside facing up. Place a
sheet  of plastic wrap over lamb and pound with a meat mallet to
flatten  meat slightly, if needed, until leg is a fairly even
thickness.  Remove plastic wrap and generously season inside and
outside of lamb.  Mound stuffing mixture lengthwise along one side of
lamb; roll up  lamb over stuffing, tucking in ends. Space 5 pieces of
twine under  lamb roll and tie them firmly, starting at outside and
working in.  Tie roll lengthwise with remaining piece of twine. In a
large skillet  heat oil over high heat. Add lamb roll and sear all
over, about 6  minutes in all. Transfer lamb to a rack set in a
roasting pan and  roast until brown and tender, 25 minutes for rare, 30
minutes for  medium-rare, basting occasionally. Remove from oven and
let sit,  covered loosely with foil, 10 minutes. To serve, discard
strings,  slice in 12 pieces and serve 2 slices per serving with hot
roasted  Rosemary Potatoes. This recipe yields 6 servings.  Recipe
Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK
- (Show # EE-109 broadcast 04-10-1998) Downloaded from their  Web-Site
- http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka
MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  04-18-1998
Recipe by: Emeril Lagasse  Converted by MM_Buster v2.0l.

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