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

If your brother sins — chapter-and-verse disobedience to the Bible — and the sin is against you, rebuke him. Not a demeaning humiliation. Just sit down with him and say, “Brother, here in [biblical text], God says... But last Tuesday, you and I were in that meeting and, as I recall, you said/did... Brother, I can’t see how that behavior lines up with this verse. How do you see it?” No vague generalities, but verifiable facts, clearly addressed by the Bible. We need to have the freedom to rebuke one another’s sinful and foolish behavior. But let’s be gentle and respectful. Let’s offer the brother an opportunity to explain himself. After all, there might be more to it than one realizes. And let’s avoid the verb “to be” (“You are...”) or “always” and “never” (“You always/never...”). Those categories are too absolute to be fair. They blast the brother to smithereens, with no dignity left.

Ray Ortlund

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

A Message from our Provider:

“You can tell how big a person is by what it takes to discourage him.”