Name: Daps Centurionis
Ingredients: 1 6 to 7 lb leg of lamb; Flour; 1 Onion; cut into chunks; Salt and pepper; 2 tb Cooking oil; 1 c Onion; chopped; 2 c Lentils; 10 oz Beef broth; 10 oz Water; 1 Bay leaf; 1 c Green onions; sliced; 1/2 c Chopped parsley; 1/3 c Pan gravy for roast lamb; 1 Roasting bag

What is success in evangelism? Is it when the person you witness to comes to Christ? Certainly that’s what we want to happen. But if this is success, are we failures whenever we share the gospel and people refuse to believe? Was Jesus an “evangelistic failure” when people like the rich young ruler turned away from Him and His message? Obviously not. Then neither are we when we present Christ and His message and they turn away in unbelief. We need to learn that sharing the gospel is successful evangelism. We ought to have an obsession for souls, and tearfully plead with God to see more people converted, but conversions are fruit that God alone can give. In this regard we are like the postal service. Success is measured by the careful and accurate delivery of the message, not by the response of the recipient. Whenever we share the gospel (which includes the summons to repent and believe), we have succeeded. In the truest sense, all biblical evangelism is successful evangelism, regardless of the results.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Meats		Main dish, Meats	6	Servings

INGREDIENTS

1		6 to 7 lb leg of lamb
		Flour
1		Onion; cut into chunks
		Salt and pepper
2	tb	Cooking oil
1	c	Onion; chopped
2	c	Lentils
10	oz	Beef broth
10	oz	Water
1		Bay leaf
1	c	Green onions; sliced
1/2	c	Chopped parsley
1/3	c	Pan gravy for roast lamb
1		Roasting bag

INSTRUCTIONS

ROMULAN LAMB AND LENTILS
About 4 hours before you want to serve, get the leg of lamb ready and put
it in the oven; Preheat the oven to 350 degrees, dust the inside of the
baking bag with flour, put in the large onion as a layer of chunks and put
the leg of lamb in on top of that. Sprinkle the lamb with salt and pepper
and close the bag. Poke some holes in the top of the bag. If you wish,
stick a meat thermometer into the thickest part of the roast, right through
the bag so you can read the dial: 160 to 190 degrees covers the range from
moderately rare to well done. About 40 minutes before serving time, get the
lentils going. Heat the oil in a saucepan and cook the chopped onion until
soft and golden. Add the lentils, beef broth, water, bay leaf, salt and
pepper. Simmer for about 30 minutes, or until the lentils are tender. Fish
out the bay leaf and add the green onions and the parsley. Mix well, and as
you are serving, stir in 1/3 cup of pan gravy from the roast, with as
little fat as possible.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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