Name: Middle Eastern Fondue
Ingredients: 1 1/2 lb Lean leg of lamb; cubed; 3 tb Olive oil; 1 tb Lemon juice; 1 Clove garlic; crushed; 1 tb Chopped fresh mint; 1 ts Ground cinnamon; Salt and pepper; 1 tb Oil; 1 Shallot; finely chopped; 1 cn (14-oz) apricots in natural juice; 1 tb Chopped fresh parsley

Many a man has died from internal bleeding, and yet there has been no wound whatever to be seen by the eye. You may go to hell as well dressed in the garnishings of morality as in the rags of immorality. Unless the very center of your soul and the core of your being be made obedient to the living God, He will not accept you, for He looks not only to your outward condition, but to your heart's secret loyalty or treachery toward Himself.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats		Meat	4	Servings

INGREDIENTS

1 1/2	lb	Lean leg of lamb; cubed
3	tb	Olive oil
1	tb	Lemon juice
1		Clove garlic; crushed
1	tb	Chopped fresh mint
1	ts	Ground cinnamon
		Salt and pepper
1	tb	Oil
1		Shallot; finely chopped
1	cn	(14-oz) apricots in natural juice
1	tb	Chopped fresh parsley

INSTRUCTIONS

MARINADE
APRICOT SAUCE
From: sharon@comlab.oxford.ac.uk (Sharon Curtis) (COLLECTION)
Date: Wed, 6 Oct 1993 11:49:41 GMT
Mix marinade ingredients together and pour over cubed lamb.  Cover lamb
mixture and leave to marinate for at least 2 hours, or preferably
overnight. To make apricot sauce, heat oil in a saucepan, add shallot and
cook over a low heat until soft. Add apricots and the juice and simmer for
5 minutes. Puree sauce in a blender or food processor, then season with
salt and pepper and stir in parsley. Reheat before serving. Remove lamb
from marinade and arrange on a serving plate when ready to serve and cook
in the hot oil.  (Serves 4)
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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