Roast Tenderlean Leg Of Lamb With Redcurrant And Port

Guidance of the Spirit through the mind toward a life of obedience and toward truth is propounded in Scripture as essential Christianity. Nowhere though does the Bible teach that direct guidance by means of impressions must be the experience of the believer. Those who argue that such experiences are to be regular fare for the Christian virtually always make their case on the basis of the narrative or story sections of the Bible and not on those that are didactic or teaching sections. I have not been told by God in His Word that divine visitations of unusual nature constitute authentic Christianity. I have not been commanded to have them or seek them. Interestingly enough, Christ Himself said that it is an evil and adulterous generation that seeks a sign (Matthew 12:39).

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Sainsbury3	4	Servings

INGREDIENTS

		Tenderlean Leg of Lamb
		1kg
50	g	White vegetable fat, 2oz
4	T	Redcurrant jelly
125		Port, 4floz
1		Sprig rosemary to garnish

INSTRUCTIONS

Place the lamb in a roasting pan and spread with the vegetable fat.
Place uncovered in a preheated oven 190 C, 375 F, Gas Mark 5 for 25
minutes per 500g (1lb) plus 25 minutes. Baste occasionally. Put
redcurrant jelly and port in pan. Heat gently for 2 minutes. About 20
minutes before lamb is cooked, brush meat with redcurrant jelly
mixture. Return to oven, basting occasionally. Remove meat from pan
and set aside. Skim off fat and boil sauce until reduced. Place meat
on serving dish, brush over glaze. Garnish with rosemary. Serve
immediately.  Converted by MC_Buster.  NOTES : A succulent roast for a
special occasion.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 13 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 58.2mg Potassium: 5.7mg Carbohydrates: 2.6g Fiber: <1g Protein: <1g