The Catholic Leader - 21 April 2019 - Issue 5548

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23
The Catholic Leader, April 21, 2019
Extra
Across
1 Unconscious (8)
5 Part of a tree (6)
10 Skin disease sufferer (5)
11 Catholic Bible Federation
(3)
12 The ___ of the Lord ap-
peared before them (5)
13 Joshua’s assistant (5)
14 In charge of the prepara-
tion of the church for Mass (9)
15 Setting of the parable of
the wicked tenants (8)
18 Boundaries (5)
21 Liberated (5)
23 Love your neighbour as
___ (8)
26 Mary’s cousin (9)
29 The Lord has ___ indeed,
and he has appeared to Si-
mon! (5)
31 Backbone (5)
32 Gift of the Spirit (3)
33 Annoyingly stupid (5)
34 Church divide (6)
35 He ___ into heaven and
is seated at the right hand of
God the Father almighty (8)
Down
1 Choose (6)
2 Cast out (5)
3 Story with a message (7)
4 Needed (9)
6 Become aware (7)
7 O Holy ___, the stars are
brightly shining (5)
8 Closeness to God (8)
9 Missionary Franciscan Sis-
ter (4)
in the kitchen
in the garden
Sow seed outdoors for beetroot, carrots,
Swiss chard, summer cauliflower, kohl
rabi, lettuce, leeks, radish, turnip, spring
and pickling onions, peas and perpetual
spinach in well-prepared soil.
Crossword
last week’s Solution
16 Anger (3)
17 The Catholic Women’s
League was formerly the
Catholic ___ of Australia (9)
19 Galatians (3)
20 Sins (8)
22 Brokers (7)
24 There are all sorts of ____
to be done, but always to the
same Lord (7)
25 Really (6)
27 Nationality of Saints Kevin
and Ita (5)
28 Isaac’s red haired son (4)
30 We __ for God and for his
glory (5)
This is a traditional recipe from Greece to
celebrate Easter Sunday
Greek Easter roast lamb
Ingredients
1 large leg of lamb, about 3kg
6 garlic cloves
1 bunch oregano
zest and juice 1 lemon
6 tbsp olive oil
1kg new potatoes
400g can chopped tomato
large handful pitted baby kalamata olives
Method
Heat oven to 240C. Pound the garlic, half
the oregano, lemon zest and a pinch of salt
in a pestle and mortar, then add the lemon
juice and a drizzle of olive oil. Stab the lamb
all over with a sharp knife, then push as
much of the herb paste as you can into the
holes.
Tip the potatoes into a large roasting
tin, then toss in the remaining olive oil and
any remaining herb paste. Nestle the lamb
amongst the potatoes, roast for 20 mins,
then reduce the temperature to 180C/fan.
Roast for 75 mins for medium-rare, adding
another 15 mins if you prefer your lamb
medium.
Baste the lamb once or twice with the
juices and toss the potatoes. When the
lamb is done to your liking, remove from the
tin and let it rest.
Throw the rest of the oregano in with
the potatoes, scoop from the tin and keep
warm.
Place the roasting tin over a medium
flame, add the canned tomatoes and olives
to the pan juices, then simmer for a few
mins.
Serve the lamb with the potatoes and
sauce and a simple salad.
Pet of theweek
Chilli is a Mastiff mix that is true to her
breed heritage because she loves
people. With characteristics that are
appealing to any family, Chilli is impres-
sive in size, but also in personality. Chilli
is polite, relaxed, enjoys socialising with
other dogs and she yearns for a family
and home to call her own. If you and
your family are seeking an all-round,
adaptable and loving companion dog,
then come out and meet Chilli at the
AWLQ Warra Rehoming Centre.
Call AWLQ on 3631 6800 to arrange
a meeting or search Animal Welfare
League Queensland website to see
all our animals which are available for
adoption.
Name
Address
P/C
Phone
Age
COLOUR OF LIFE Easter Sunday
April 21
WIN A PRIZE PACK
Send your entry to: New Generation, The
Catholic Leader, GPO Box 282, Brisbane,
Qld 4001. Entries close on April 29. This
week’s winner is Aria Lacy, 6, from Ash-
grove, Qld.