Name: Noisettes of Lamb on Artichokes Served with Tarragon Jus
Ingredients: 4 Lamb fillets; 8 Artichokes small; 2 Carrots; 2 Parsnips; 2 Leeks; 1 Tarragon sprig; 100 g Butter; 150 ml Olive oil; 1 l Lamb jus; Salt and pepper to taste

You begin by quieting your heart with a simple reading of the text. Then you meditate, perhaps on a single word or phrase from the text, and in so doing intentionally avoid what might be considered an “analytical” approach. In essence, the goal here is to wait for the Spirit’s illumination so that you will arrive at meaning. You wait for Jesus to come calling. Once the word is given, you go on to pray. After all, prayer is dialogue with God. God speaks through his Word and the person speaks through prayer. Eventually, this prayer becomes contemplative prayer, and it gives to us the ability to comprehend deeper theological truths. It sounds wonderfully pious… [However] it substitutes intuition for investigation. It prefers mood and emotion to methodical and reasoned inquiry. It equates your spirit to the Holy Spirit.

David Helm

CATEGORY	CUISINE	TAG	YIELD
Meats		Lamb, Meats	4	Servings

INGREDIENTS

4		Lamb fillets
8		Artichokes small
2		Carrots
2		Parsnips
2		Leeks
1		Tarragon sprig
100	g	Butter
150	ml	Olive oil
1	l	Lamb jus
		Salt and pepper to taste

INSTRUCTIONS

Trim lamb fillets, cut into noisettes approx 60 gm each. Trimk and cook off
the artichoke hearts.  Refresh and refrigerate. Clean and prepare
vegetables into julienne.  Sweat in butter until al dente. Add tarragon to
lamb jus and reduce by half.  Correct seasoning. Cook off the noisettes in
butter and oil until pink. Put the noisettes on top of the artichoke
hearts.  Place on the plate that has been masked with the lamb jus. Garnish
with the julienne of vegs and serve.

A Message from our Provider:

“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”