Name: Wakayama Lamb
Ingredients: 5 lb Leg of lamb; 1 Garlic clove; peeled and sliced; 4 Mint, fresh leaves; 3 tb Olive oil; 2 tb Vinegar; 1 ts Worcestershire sauce; 1 ts Paprika; 1/2 ts Salt; 2 tb Sugar; Pepper; Flour; 3 tb Butter; 3 1/2 tb Flour; 1/2 ts Dry mustard; 1/2 ts Curry oowder; 1/2 ts Paprika; 1 1/2 c Beef stock; 3 tb Sherry; From: twain@carson.u.washington.edu (Barbara Hlavin)

For many years, the resurrection of Jesus Christ has been the central certainty of my life, as it has for thousands and hundreds of thousands of Christians. To me the great value of Easter Sunday lies right here. Amid all the question marks of this questioning age in which we live, the resurrection of Jesus Christ is God's great exclamation point. And if you are aware of the questions, the doubts, and uncertainties that surround us today, I think you will agree with me that we are very much in need of exclamation marks in this day. The belief of Christians this Easter Sunday morning is an island of faith in the midst of an ocean of doubt and uncertainty (Ray Stedman).

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CATEGORY	CUISINE	TAG	YIELD
Meats		Lamb, Meats	12	Servings

INGREDIENTS

5	lb	Leg of lamb
1		Garlic clove; peeled and sliced
4		Mint, fresh leaves
3	tb	Olive oil
2	tb	Vinegar
1	ts	Worcestershire sauce
1	ts	Paprika
1/2	ts	Salt
2	tb	Sugar
		Pepper
		Flour
3	tb	Butter
3 1/2	tb	Flour
1/2	ts	Dry mustard
1/2	ts	Curry oowder
1/2	ts	Paprika
1 1/2	c	Beef stock
3	tb	Sherry
		From: twain@carson.u.washington.edu (Barbara Hlavin)

INSTRUCTIONS

SUPERSAUCE FOR LEFTOVERS
With a Julia Child-autographed stabbing knife, pierce the lamb in several
places and insert garlic slices and mint (or rosemary).
Gloop together the oil, vinegar, Worcestershire, paprika, salt, pepper and
sugar.  Add enough flour to thicken this muck into a paste. Rub it all over
the meat to coat.  Then roll the lamb in flour and plunk it in a pan.
Shove the pan into a 500-degree oven until the crust has hardened and
browned lightly.  Reduce the oven temperature to 325 degrees and bake the
lamb until done to your liking (somewhere around 30 minutes a pound).
Boy, that's going to be good.  But if anybody reaches for seconds, hit them
on the fist with the spatula.  You want to save some leftovers to serve
with this:
Sauce:  Melt the butter in a saucepan, add the flour, mustard, curry and
paprika and stir-cook a few minutes.
Add the broth and heat, stirring until it is smooth and has thickened.
Gloop in the sherry.  Serve over rewarmed slices of lamb.
Submitted By SAM WARING   On   05-23-95 (2254)

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