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These recipes have been reproduced with permission from "Meat With Lenard". Proceeds from the sale of this book go to: Make*A*Wish®

Be a part of the magic and joy that the Make-A-Wish Foundation brings to hundreds of Australian children with life threatening illnesses each year, when you purchase the Meat With Lenard cookbook. All proceeds from the sale of the book will go towards bringing hope and light to young lives around the nation. The cookbook is available by phoning Lenard's on 1800 068 111 and is priced at only $19.95.

Grilled Lamb on Turkish Bread
serves 4

400g lamb scotch fillet, sliced thinly

Marinade:
1/2 cup ouzo
1/4 cup lemon juice
1 cup olive oil
1 tablespoon honey
1/2 cup fresh mint, roughly chopped
2 cloves garlic, sliced
1 teaspoon black pepper

100g lettuce leaves
100g black olives, pitted
1/2 red onion, sliced
2-3 roma tomatoes, chopped
1*300g loaf turkish bread

1 recipe minted youghurt drizzle (see page 68 of book)

Combine marinade ingredients and lamb. Marinate in refridgerator for 5 hours or overnight, stirring occasionally. Hhollow out middle of bread so that it resembles a pizza crust. Grill meat.
To assemble, place lettuce in bread, arrange grilled meat then spoon over minted youghurt drizzle. Top with olives, red onion and tomato. Cut into slices and serve.

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Double Turkey Breast with Cherry and Jasmine Rice Stuffing

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