Name: Catalan Lamb - Garlic Lamb
Ingredients: Stephen Ceideburg; 1 tb Olive oil; 1 Shoulder of lamb; 20 Cloves garlic, peeled; Flour; 300 ml Stock; 1 tb Tomato puree

“Evangelicals derive their doctrine of the Bible from the Bible. Isn’t that circular reasoning?” Well, yes, but that doesn’t necessarily invalidate the reasoning. Our doctrine of the Bible is no more circular than scientific theories. Everyone uses circular reasoning to defend the ultimate authority for beliefs. While the ultimate standard of truth for evangelicals is God and His Word, for most others it is something else – usually themselves. The heated debates about whether the Bible is God-breathed and without error hinge on one issue: whether you accept what the Bible claims about itself. Many useful arguments show that the Bible’s claims about itself are reasonable (e.g., its historical reliability and fulfilled prophecies), but ultimately God’s Spirit must convince us that its claims are true because sin has distorted how we perceive reality. We can’t prove that the Bible is God’s Word by appealing to any authority besides the Bible itself because such an authority must be superior to God - and there isn’t one.

Andy Naselli

CATEGORY	CUISINE	TAG	YIELD
Meats	Catalan	Meats	4	Servings

INGREDIENTS

		Stephen Ceideburg
1	tb	Olive oil
1		Shoulder of lamb
20		Cloves garlic, peeled
		Flour
300	ml	Stock
1	tb	Tomato puree

INSTRUCTIONS

This recipe from northern Spain takes only minute of the cook's time but
produces melting lamb in a lush sauce, thick with sweet (and innocuous)
cloves of garlic.
In a wide casserole which can be used on top of the stove, heat a
tablespoon of olive oil and brown a shoulder of lamb on both sides. remove
the meat and add to the saucepan 20 peeled whole cloves of garlic. Cook
gently for a few minutes and sprinkle in a few tablespoons of flour, stir
well, then continuing to stir, add 300 ml stock mixed with a tablespoon of
tomato puree. Return the meat to the casserole, turn it over in the stock
mixture, cover tightly and simmer very gently until the meat is cooked.
Turn the meat over halfway through cooking and check at intervals, adding
more stock if the sauce is getting dry.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 7/20/93.
Courtesy Mark Herron.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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