Name: Saucy Maple Lamb
Ingredients: 1/2 c Water; 1/4 c Maple syrup; 1/4 c Chopped green onions & tops; 1 tb Soy sauce; 1 tb Vegetable oil; 1 1/2 ts Cornstarch; 1 Garlic clove, pressed; 1 ts Ginger; 2 lb Lamb chops or ground lamb patties

The more people engage in activities which their consciences warn them against, the more they become blinded to the truth, cannot see the dangers, and therefore perceive themselves to be “free” though they are deceived. Conversely, the evidence of a clear and maturing conscience is simply humility, submissiveness, and obedience (1 Peter 2:16-19; 3:16-17). Where these are absent it is a given that one’s conscience may “feel” free but is simply suppressed.

Jerry Wragg

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Lamb, Meats	1	Servings

INGREDIENTS

1/2	c	Water
1/4	c	Maple syrup
1/4	c	Chopped green onions & tops
1	tb	Soy sauce
1	tb	Vegetable oil
1 1/2	ts	Cornstarch
1		Garlic clove, pressed
1	ts	Ginger
2	lb	Lamb chops or ground lamb patties

INSTRUCTIONS

Blend water, maple syrup, green onions, soy sauce, oil, cornstarch, garlic,
and ginger in a small saucepan.  Simmer, stirring constantly, until thick,
about 1 minute.  Cool, cover, and set aside.  Place lamb chops or patties
on the broiler pan.  Brush the top side with the sauce and broil. Turn
over, brush with the sauce.  Broil to the desired degree of doneness. Serve
with remaining sauce on the side.
This recipe was the grand prize winner in the 1995 Maryland Grand Lamb
Cookoff.

A Message from our Provider:

“God grades on the cross, not the curve.”