We sometimes use the analogy of beef stew to illustrate how we think racial diversity will play out in our church. We don’t want to be a bag of marbles, where each culture exists side by side in a congregation but with interpenetration with the others. We also don’t want to be a melting pot, however, where each culture loses its distinctive flavor. If you mix a hundred different paint colors together, you end up with a dull gray. We want the church to be like beef stew, where each element retains its basic consistency but “flavors” the others, too. That’s cheeky, for sure, but it helps us picture what racial diversification might look like in a local body.

J.D. Greear

CATEGORY	CUISINE	TAG	YIELD
Meats	Sami	Meats, Lamb, Holiday	9	Servings

INGREDIENTS

1		Leg of lamb (5-6 lb)*
3/4	c	Balsamic vinegar
1/3	c	Mint jelly
1/3	c	Minced fresh mint leaves
		Fresh mint sprigs (opt)
		Salt
		Pepper
		Small pocket bread**

INSTRUCTIONS

* - boned and trimmed of surface fat
** - or regular pocket bread, cut in half crosswise
1. Lay meat boned side up. Slash about halfway through thickest portions,
as needed, and pull meat, patting cut edges down, to make the piece
relatively even.
2. Place lamb in a 9x13" pan. In a 1 1/2 quart pan over medium-high heat,
stir vinegar with 1/3 cup mint jelly just until boiling. Stir in mint and
pour evenly over lamb. Cover and chill 2 hours or up to a day. Turn meat
over occasionally.
3. On firegrate in a barbecue, with a lid, ignite 50-60 charcoal briquets.
When briquets are dotted with ash, in about 30 minutes, spread them into a
single layer; scatter 10-12 more briquets over coals. Set grill 5-6" above
coals. Lift meat onto grill; reserve marinade. Put lid on barbecue and open
vents.
4.Turn meat as needed to brown evenly; baste with marinade. Cook until
thickest part of meat is done to your liking; for rare (140' on a
thermometer) in center of thickest part, allow about 40 minutes total.
Thinner sections will be well done.
5. Transfer lamb to a platter and let rest 5-10 minutes. Garnish with mint
sprigs. Slice meat thin. Season to taste with mint jelly, salt, and pepper.
Eat with knife and fork or tuck into pocket bread.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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“Some people look down on others because they don’t look UP to God.”