We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

You are perplexed by the doctrine of God’s sovereignty and election. I wonder that any man believing in a God should be perplexed by these. For if there be a God, a King, eternal, immortal, and invisible, He cannot but be sovereign – and He cannot but do according to His own will and choose according to His own purpose. You may dislike these doctrines, but you can only get quit of them by denying altogether the existence of an infinitely wise, glorious, and powerful Being. God would not be God were He not thus absolutely sovereign in His present doings and His eternal pre-arrangements.

Horatius Bonar

Spiritual battles are fought on the turf of the human mind. It is not about identifying territorial demons or binding demons or rebuking demons. So are we battling the forces of darkness? Yes, because our ultimate battle is “not against flesh and blood” (Eph. 6:12), but no, because we are not called in Scripture to go toe-to-toe engaging in hand-to-hand combat with demonic forces. The war is over the control of human minds. Our aim is to liberate people from demonic strongholds. We are to free the prisoners of war. Our call is to convert not demons, but people. The arena therefore is not mystical, but intellectual. Therefore, according to 2 Corinthians 10:5, we “destroy [intellectual things] raised up against the knowledge of God.” How? We do it with the Word of God. We combat the error that has already been sown in people’s minds with truth. We, verse 5, “are taking every thought captive to the obedience of Christ.” This shows that the primary problem is that people have a wrong understanding of Christ.

Randy Smith

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Rack of Lamb with Honey-Hazelnut Crust

January 24, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	American	New, American, Cuisine	12	Servings

INGREDIENTS

1 1/2	c	Hazelnuts; ground
1 1/2	c	White bread crumbs; fresh
1/4	c	Fresh rosemary; minced
6 3/4	lb	Lamb racks; frenched
1/4	c	Dijon mustard
1/4	c	Honey
		As needed salt and pepper

INSTRUCTIONS

Preheat oven to 425 degrees. Combine hazelnuts, fresh bread crumbs and
minced rosemary in a large bowl. In a separate bowl, combine the honey and
dijon mustard.
Arrange the lamb racks meat side up in a single layer on sheet pans that
have been sprayed. Season lamb with salt and pepper. Brush each rack with 1
tablespoon of the honey-dijon mixture.
Press 2/3 cup breadcrumb mixture onto each rack. (Racks can be prepared
this far up to one day in advance.)
Drizzle each lamb rack with 1 tablespoon honey. Roast until meat
thermometer registers 125 degrees.
Racks must rest for at least 10 minutes before carving. Cut between each
rib bone to order to separate into chops.
Recipe by: =20
Posted to recipelu-digest Volume 01 Number 398 by eyesopen@ix.netcom.com
(linda) on Dec 23, 1997

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