Grilled Lamb And Potato Salad (warm)

What, after all, is church membership? I would argue that it is a covenant grounded in the affirmations of both the church through the elders, and the member. That is, the member publicly affirms both his dependence on the finished work of Christ alone, his affirmation of the faith once delivered, and his willingness to submit to the church. The church, on the other hand, affirms its conviction, through the elders of the credibility of the profession of faith of the member, and vows to serve and protect the member through the means of grace, including faithful church discipline. To put it more simply, the undershepherds affirm the sheepness of the member, the member the undershepherdness of the elders.

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Meats	French	Lamb	6	Servings

INGREDIENTS

20	oz	New potatoes, very small
12	oz	Boneless lean lamb
1	T	Fresh rosemary leaves
1/4	c	Cornichons, pickles
2	T	Chopped fresh parsley
4	oz	Red onion, or one cup
		chopped
1	T	Olive oil
1/4	c	Balsamic vinegar
1	T	Dijon mustard
		Freshly ground black pepper
12		Cherry tomatoes, or more
1/2		Head Boston lettuce, or Bibb
		lettuce one head

INSTRUCTIONS

1997    
Preheat the broiler if using. Cover the broiler pan with aluminum
foil. Scrub but do not peel the potatoes and cook in water to cover  in
a covered pot 10 to 20 minutes, depending on size. Trim the fat  from
the lamb. If using a stove-top grill, prepare. Grill or broil  lamb,
turning once, for 7 to 10 minutes altogether, depending on its
thickness and the desired degree of doneness. Remove rosemary leaves,
finely cut the cornichons, mince the parsley and finely chop onion.  In
a serving bowl beat the oil with the vinegar and mustard. Stir in  the
rosemary, cornichons, parsley, and onion. When the potatoes are
cooked, drain, cut in halves or quarters, add to the dressing; cut  the
grilled lamb into bite-size pieces and add. Season with pepper.  Mound
in the center of a large plate or platter. Wash and dry the  tomatoes
and lettuce. Tuck the lettuce around the edges of the salad  and
arrange the tomatoes around the perimeter. Serve warm. Serves 3,
without bread, at 465 cal, 15 g fat, 80 mg cholesterol, 380 mg  sodium,
30 g protein, 55 g carb. (29% cff)  Author's notes * This meal in a
dish derives its interest from the  sharp flavors of the mustard and
cornichons. But cornichons -- French  pickled gherkins -- may not be
available on every block. Try a  smaller amount of capers instead if
you cannot find the pickles. * If  you are serious about lean lamb, use
meat from a boneless leg and  trim off the fat. * The meal is complete
with some good, dense bread  with a substantial crust.  Edited for ELF
by PATh ([email protected]) 3/14/97.  Recipe by: Marian Burros
(1995) Eating Well Is Best Revenge Posted to  Digest eat-lf.v097.n070
by PATh <[email protected]> on Mar 14,

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