New Testament evangelists make it easy to get into the church 'that very hour,' but they also make it mean something to stay in. We, in contrast, make it hard to get in, but once in the body a member usually is secure for life regardless of his beliefs or lifestyle. It is easier to remain a member of the average church today than it is to continue one's membership in a lodge! If we exercised biblical care and discipline, we would have little or no difficulty in adopting and following the biblical pattern.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats, Main dish	4	Servings

INGREDIENTS

1		Rack of lamb, about 4 lbs.
		Salt
		Pepper
		Crumbled rosemary
4	md	Idaho potatoes
1/4	c	Butter
1	cn	(7/8 oz.) truffles
1/3	c	White wine
1	cn	Condensed beef broth
		(10-1/2 oz.)
2	tb	Flour; mixed with…
1/4	c	Water

INSTRUCTIONS

"Rack of Lamb with Truffle Sauce"
Sprinkle lamb with salt, pepper, and crumbled rosemary. Roast on a rack in
a shallow pan in a preheated 350 degree oven for 1 hour or until lamb is
just done.  Slice potatoes very thinly and dry well. Melt butter in a large
skillet.  Arrange slices of potato in skillet in layers. Slice half of the
truffles and add to the potatoes.  Cook until brown on one side, turn and
brown on other side.  In another skillet, combine remaining truffles which
have been chopped, white wine, and beef broth. Stir flour mixture into
broth.  Cook over low heat, stirring constantly, until sauce bubbles and
thickens.  Carve lamb into slices. Serve slices of lamb with hot sauce and
potatoes.
Adaption from recipe by George Bugoni, Baroque restaurant (New York)
Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of
Karen Mintzias Submitted By KM@SALATA.COM (KAREN MINTZIAS) On 23 NOV 95
231733 -0800
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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