Marinated Butterfly Lamb With Roast New Potatoes

But what about issues that are not specifically mentioned in the Scriptures – how do we determine God’s will and develop conviction in those areas?... 1. “Everything is permissible for me – but not everything is beneficial” (1 Corinthians 6:12). Question 1: Is it helpful – physically, spiritually, and mentally? 2. “Everything is permissible for me’ – but I will not be mastered by anything” (1 Corinthians 6:12). Question 2: Does it bring me under its power? 3. “Therefore, if what I eat causes my brother to fall into sin, I will never eat meat again, so that I will not cause him to fall” (1 Corinthians 8:13). Question 3: Does it hurt others? 4. “So whether you eat or drink or whatever you do, do it all for the glory of God” (1 Corinthians 10:31). Question 4: Does it glorify God?

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Meats		Main course	4	Servings

INGREDIENTS

2 1/2	kg	Butterfly of Lamb
150		Dry Sherry
3	T	Soy Sauce
4	T	Honey
2	T	Tomato Puree
150		Port
4	T	Fresh Herbs, rosemary
		oregano
		parsley mint
8		Cloves Garlic
900	g	New Potatoes
75		Olive Oil
1		Sprigs Fresh Thyme
		Rock Salt

INSTRUCTIONS

Place the meat in a large strong clean plastic bag. In a bowl, mix the
sherry, port, soy, honey, tomato puree, herbs and garlic until
combined. Then pour into the bag, seal and refrigerate overnight.
Place the potatoes in a disposable tin foil tray. Throw in the  garlic,
thyme and pour over oil. Sprinkle with the rock salt. Cook on  the
barbecue ~ covered - for 25 minutes, turning occasionally. Remove  meat
from bag and discard the bag. Place the meat skin side down for  10
minutes, then turn and cover and cook for a further 30 - 35  minutes.
Serve on a large platter sliced and surrounded by the  potatoes.
Converted by MC_Buster.  NOTES : Chef:Mark Wogan  Converted by
MM_Buster v2.0l.

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