Name: Tail Gate "Annie" B.b.q. Leg of Lamb
Ingredients: 1 Boneless leg of lamb; 1/2 c Shoyu (soy sauce), (save 3 Tbsp for basting); 4 Cloves garlic, sliced; 2 tb Brown sugar; 2 tb Honey; 1 ts Salt; 1/2 ts Chili powder; 1 tb Cumin

It must by now be apparent that the great Puritan pastor-theologians—Owen, Baxter, Goodwin, Howe, Perkins, Sibbes, Brooks, Watson, Gurnall, Flavel, Bunyan, Manton, and others like them—were men of outstanding intellectual power, as well as spiritual insight. In them mental habits fostered by sober scholarship were linked with a flaming zeal for God and a minute acquaintance with the human heart. All their work displays this unique fusion of gifts and graces. In thought and outlook they were radically God-centred. Their appreciation of God's sovereign majesty was profound, and their reverence in handling His written word was deep and constant. They were patient, thorough, and methodical in searching the Scriptures, and their grasp of the various threads and linkages in the web of revealed truth was firm and clear. They understood most richly the ways of God with men, the glory of Christ the Mediator, and the work of the Spirit in the believer and the church.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

1		Boneless leg of lamb
1/2	c	Shoyu (soy sauce), (save 3 Tbsp for basting)
4		Cloves garlic, sliced
2	tb	Brown sugar
2	tb	Honey
1	ts	Salt
1/2	ts	Chili powder
1	tb	Cumin

INSTRUCTIONS

Open boneless leg of lamb up. If you see a thick portion, be sure to make
some cuts into it. Now you are ready to mix the marinade. In a bowl large
enough to hold the marinade, mix all the ingredients, then pour over the
boneless leg of lamb. Save about 3 tablespoons of shoyu to baste as you
cook on the B.B.Q. Marinate for about 4 - 6 hours. You can place the
boneless of lamb in a ziploc bag to marinate, or leave it in a bowl.
To BBQ: Place meat, skin side up, over hot coals. Cook for about 30 minutes
until well browned, then turn and cook skin side for 20 to 30 minutes.
Place a loose hood of aluminum foil over the meat while the second side
cooks.
To BROIL: Place meat and marinade in a shallow roasting pan (not on a rack)
meaty side up. Broil each side 6 to 8 inches from the heat for 20 to 30
minutes. Place sliced meat on serving platter. Bring remaining marinade and
pan drippings to a boil; pour over sliced meat.
Posted to Recipe Archive - 06 Oct 96
submitted by: musubi@hula.net
Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)

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