Stir Fried Lamb With Lemon-soy Vinaigrette

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, Grains	Chinese	Lamb, Meats	1	Servings

INGREDIENTS

4		Shallots, minced
1		Red jalapeno pepper, with
		Seeds, minced
2		Green jalapeno peppers
		With seeds, minced
5		Garlic cloves, minced
1	T	Peanut oil
1	t	Peanut oil
1 1/2	lb	Ground lamb, lean
1/4	c	Fresh cilantro, chopped
1/4	c	Fresh cilantro, for
		Garnish
1/4	c	Chinese preserved or pickled
		Cabbage
1/2	t	Soy sauce
1/4	t	Salt
1/4	t	Fresh ground black pepper
18		Radicchio, leaves
1/4		Red onion, sliced
		Crosswise 1/8
1/4		White onions, sliced
		Crosswise 1/8
3	T	Rice wine vinegar
2	T	Peanut oil
2	T	Soy sauce
1	T	Sesame oil
1 1/2	T	Fresh lemon juice
		Salt & freshly ground
		Pepper

INSTRUCTIONS

In medium skillet, cook shallots, red jalapeno, half of the green
jalapeno, and the garlic in 2 tsp of peanut oil, stirring over low
heat until softened, about 5 minutes.  Set aside to cool. In a bowl,
combine the cooled vegetable mixture with the ground lamb and mix
thoroughly. Add chopped fresh coriander, pickled cabbage, soy sauce,
salt and pepper. In a large skillet, cook the lamb mixture in the
remaining 2 tsp of peanut oil over high heat, stirring well to break
up clumps, until browned, about 4 minutes.  Drain and set aside.  Place
3 radicchio leaves on each plate and fill with the lamb mixture  (i.e.,
serves six) and fill with the lamb mixture.  Combine the red  onion,
white onion, fresh coriander leaves and remaining green  jalapenos;
sprinkle on top of the lamb. Serve drizzled with a few  tbsp of
lemon-soy vinaigrette; serve remaining vinaigrette on the  side.
Lemon-Soy Vinaigrette In small bowl, whisk all ingredients  together
until combined. Cover and refrigerate up to 1 day.  Recipe By     :
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3142 Calories From Fat: 1336 Total Fat: 152.7g Cholesterol: 455.9mg Sodium: 2671.2mg Potassium: 8255.2mg Carbohydrates: 308g Fiber: 5.2g Sugar: 5g Protein: 172.6g