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

The book of Proverbs is, in ways, a treatise on talk. I would summarize it this way: words give life; words bring death – you choose. What does this mean? It means you have never spoken a neutral word in your life. Your words have direction to them. If your words are moving in the life direction, they will be words of encouragement, hope, love, peace, unity, instruction, wisdom, and correction. But if your words are moving in a death direction, they will be words of anger, malice, slander, jealousy, gossip, division, contempt, racism, violence, judgment, and condemnation. Your words have direction to them. When you hear the word talk you ought to hear something that is high and holy and significant and important. May God help us never to look at talk as something that doesn’t matter.

Paul David Tripp

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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