Roast Lamb With Raisins And Couscous

Believing that further delay would be sinful, some of God’s insignificants and nobodies in particular, but trusting in our Omnipotent God, have decided on certain simple lines, according to the Book of God, to make a definite attempt to render the evangelization of the world an accomplished fact... Too long have we been waiting for one another to begin! The time for waiting is past! The hour of God has struck! In God’s holy name let us arise and build! We will not build on the sand, but on the bedrock sayings of Christ, and the gates and minions of hell shall not prevail against us. Should such men as we fear? Before the whole world, aye, before the sleepy, lukewarm, faithless, nambypamby Christian world, we will dare to trust our God, we will venture our all for Him, we will live and we will die for Him, and we will do it with His joy unspeakable singing aloud in our hearts. We will a thousand times sooner die trusting only in our God than live trusting in man. And when we come to this position the battle is already won, and the end of the glorious campaign in sight. We will have the real Holiness of God, not the sickly stuff of talk and dainty words and pretty thoughts; we will have a Masculine Holiness, one of daring faith and works for Jesus Christ.

C.T. Studd

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Sami	Main course	4	Servings

INGREDIENTS

1		Leg of Lamb, boned
50	g	Raisins
2	t	Grated Lemon Zest
2		Sprigs Thyme
2		Sprigs Rosemary
1		Clove Garlic
1	t	Balsamic Vinegar
2	T	Olive Oil
3		Bread – dried and crust
		removed
30	g	Breadcrumbs
		Salt and Pepper
225	g	Cous Cous
350		Water, boiling
4		Mint Leaves, chopped
1/2		Onion, finely diced
1		Clove Garlic, crushed
25	g	Cashew Nuts
1/4		Green Pepper, diced
25	g	Sliced Mushrooms
25	g	Butter
		Olive Oil

INSTRUCTIONS

Prepare the leg of lamb by removing some of the gristle and fat. Criss
cross the inside with a sharp knife. Season with salt, pepper, herbs
and garlic. Place the raisins in a pan with a little water and boil
until plump. Drain and chop. Add the oil, vinegar, breadcrumbs and  mix
together. Spread the raisins inside the leg and tie cook at  350Â°f for
about 1 hour 15 minutes. Allow to rest before carving.  Serve with Cous
Cous.  Cous Cous  6. Gently fry all the ingredients in the butter
excluding the mint.  7. When cooked, add the cous cous.  8. Pour over
the boiling water and remove from heat.  9. After 3 minutes, season
with salt and pepper and mint and serve  with lamb.  Converted by
MC_Buster.  NOTES : Chef:Paul Heathcote  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Do you want to know the master planner? God!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 802 Calories From Fat: 470 Total Fat: 52.8g Cholesterol: 165.4mg Sodium: 192.8mg Potassium: 850.1mg Carbohydrates: 33.9g Fiber: 2.7g Sugar: 9.5g Protein: 47.3g