When (we interpret Scripture by focusing) on our inner voice, we risk losing the original voice of Scripture, the historic anchor that has given the church its foundation and faith, and the uniqueness of a moment of historical revelation without parallel to anything we may experience. And evaluating our own experience risks confusing what is subjectively true for me with what is objectively true. Truth (does not) reside in my own temporal experience (but rather in the correct interpretation of the Scriptures).

Gary Burge

CATEGORY	CUISINE	TAG	YIELD
Meats		August 1995	1	servings

INGREDIENTS

1	tb	Ground cardamom
2	ts	Salt
		Two; (2-pound) boneless
		; top rounds of lamb
3/4	c	Gingered mint pesto
4	ts	White-wine vinegar
6	tb	Plain yogurt
2	tb	Hot water; up to 3

INSTRUCTIONS

Set rack about 6 inches from heat and preheat broiler.
In a small bowl stir together cardamom, salt, and pepper to taste.
Let lamb stand at room temperature 30 minutes.
Pat lamb dry with paper towels and rub both sides with cardamom
mixture. Broil lamb on rack of a broiler pan 14 minutes on each side
for medium-rare. Transfer lamb to a cutting board and let stand 10
minutes.
In a bowl whisk together pesto, vinegar, yogurt, and 2 tablespoons hot
water, adding additional hot water if necessary to reach desired
consistency.
Carve lamb against grain into 1/2-inch-thick slices and serve with
pesto.
Serves 6 to 8.
Gourmet August 1995
Converted by MC_Buster.
Per serving: 74 Calories (kcal); 3g Total Fat; (38% calories from
fat); 4g Protein; 8g Carbohydrate; 12mg Cholesterol; 4308mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
1/2 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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