HOLY THURSDAY LAMB
Antonia G. Marigny

This recipe came about from the reading of the Holy Thursday Mass (Book of Exodus). In the reading lamb was served with salad, bitter herbs and unleavened bread. Each Holy Thursday at St. Augustine Catholic Church we’d have a Seder Supper after the Holy Thursday Mass. I would cook the lamb, the parishioners made the salad and Father LeDoux made the unleavened bread. The parishioners all gathered in the church hall, prayed before the meal and then enjoyed a wonderful lamb dinner together. -Antonia Marigny

Ingredients:
3 lb lamb (New Zealand lamb)
4 cloves of garlic
Garlic power (to taste)
Creole seasoning (to taste)
2 tablespoons of flour
1 Large oven bag

Instructions:
Thoroughly wash lamb
Stuff lamb with garlic cloves
Sprinkle garlic power and Creole seasoning on lamb
Place flour in oven bag and shake
Place lamb in oven bag with flour and close
Cook for an hour and a half
After the lamb is cooked, allow to cool

Yield: 15 servings.

Nutritional Insight: Lamb is an excellent source of protein, iron, zinc and B vitamins. Lamb helps to prevent anemia and is the least likely of farm animals to be contaminated with \antibiotic residues. Garlic has been called a miracle food. It has been understood to reduce blood pressure and cholesterol, improve circulation and aid in digestion. It is considered a natural antibiotic and has been utilized for infections and can destroy free radicals, thereby potentially preventing cancers.