Name: Warm Salad of Lamb
Ingredients: 1 lb Rack of lamb; boned and trimmed; 125 ml Dry cider; 2 tb Calvados brandy; (+2tbsp for flaming); 1 Shallot; sliced finely; 1 tb Sage leaves; torn; 1 ts Parsley; roughly chopped; 2 tb Olive oil; Bay leaf; 1 Cox's Orange Pippin; core removed (leave; ; top and stalk; ; intact); 1 Granny Smith apple; 3 oz Caster sugar; 1 oz Butter; Picked leaves; (lotta, curly, oak,; ; radicchio)

The oldest and most revered tactic for avoiding the misery of guilt is religion. This tactic may be the most deceptive because it comes closest to the truth. It recognizes what the intellectual and physical strategies generally ignore: that the ultimate cause of guilt is that there is a righteous God whose will for his creatures is ignored or defied. It recognizes that under every pang of conscience in the human soul there is the silent, often unexpressed conviction, 'I have gone against God.' The means that religion has developed to deal with this guilt is to try to placate or appease God with good works or religious ritual. Religious people know they owe God a great debt for their disobedience. But they often make the terrible mistake of thinking they can pay it back through good works and the performance of religious duties.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats		Coxon’s kit, Coxon3	1	servings

INGREDIENTS

1	lb	Rack of lamb; boned and trimmed
125	ml	Dry cider
2	tb	Calvados brandy; (+2tbsp for flaming)
1		Shallot; sliced finely
1	tb	Sage leaves; torn
1	ts	Parsley; roughly chopped
2	tb	Olive oil
		Bay leaf
1		Cox's Orange Pippin; core removed (leave
		; top and stalk
		; intact)
1		Granny Smith apple
3	oz	Caster sugar
1	oz	Butter
		Picked leaves; (lotta, curly, oak,
		; radicchio)

INSTRUCTIONS

MARINADE
CARAMELISED APPLE BALLS
Place all ingredients for the marinade together and add the lamb and leave
for 3 hours - covered.
Prepare the apple by slicing into 3, leaving the top and stalk intact.
Place apple slices on to an oiled griddle to score and warm through. Place
the sugar and butter in a thick, heavy based pan and caramelise until
amber, add the apple.
Heat a heavy based pan and add a little olive oil. Season the lamb with
salt and pepper and seal on a high flame with a little Calvados.
Remove from the heat and keep warm. Add the marinade and rapidly bring to
the boil. Reduce the liquid until almost a syrupy consistency, remove the
bay leaf.
Drizzle a little warm marinade over the picked lettuce and toss to mix.
Place the apple in the centre of the plate. Carve the lamb. Build up a
layer of apple, lettuce, lamb, apple, lettuce and finish off with the apple
lid. Place the caramelised balls on to the plate and drizzle around the
marinade.
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