Name: Marinated Leg of Lamb
Ingredients: 1 4-lb leg of lamb; 3 tb Flour; 1/4 ts Salt; 2 ts Salt; 4 oz (fl) fresh orange juice; 4 oz (fl) red wine; 4 oz (fl) mild chile sauce; 2 tb Vegetable oil; 1 sm Onion; chopped; 1 Clove garlic; crushed; 2 tb Sugar; 2 ts Chile powder; 1 ts Dried basil

[Flaws with] the so-called 'prosperity gospel': 1. They depend almost entirely on Old Testament promises of prosperity, which were spoken to the nation Israel and were not repeated in the New Testament to either Christian individuals or the Christian community. 2. They are insensitive to the poverty and hunger of many believers in developing nations, to whom the prosperity gospel does not apply. 3. They overlook the New Testament emphasis on adversity rather than prosperity as the chief mark of the followers of the Suffering Servant.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Hunan	Meat	8	Servings

INGREDIENTS

1		4-lb leg of lamb
3	tb	Flour
1/4	ts	Salt
2	ts	Salt
4	oz	(fl) fresh orange juice
4	oz	(fl) red wine
4	oz	(fl) mild chile sauce
2	tb	Vegetable oil
1	sm	Onion; chopped
1		Clove garlic; crushed
2	tb	Sugar
2	ts	Chile powder
1	ts	Dried basil

INSTRUCTIONS

MARINADE
Date: Fri, 19 Apr 1996 11:35:10 +0000
From: Andrew Rae <[email protected]>
Marinated Leg of Lamb (recipe : my Granny)
Instructions: Mix marinade in shallow dish - add lamb and coat. Cover,
refrigerate 12-24 hours, turn occasionally. Drain Lamb, keep marinade.
Place meat on rack, fat side up. Roast on high for 30 mins, and 180 C for a
further 1 1/2 hours, baste occasionally with reserved marinade. Keep hot.
Gravy: Skim off fat from collected juices/marinade, keep 3 tablespoons of
the fat. Add flour, salt, fat. Add 12 fl oz water.  Add more water if
necessary.
It is really nice and pleasantly warm, I would suggest trying it as is
before upping the heat as it isn't meant to invoke hunan-behind
CHILE-HEADS DIGEST V2 #299
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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