Your shrinking from this truth about hell is not due to your sympathy with people’s pain. It is due to your lack of sympathy with their pain. God is the one who is sympathetic. He is the one who gave His only begotten Son to rescue us from this misery and to inform us insistently, dogmatically, and compassionately that we are in for an awful end if we persist in unbelief. Don’t say that you feel for people when you blunt the edge of the word of the Spirit. What have you ever done that shows that you truly feel for sinners’ eternal pain? Denying the truth of God’s Word about it certainly offers them no help whatsoever.

Mark Minnick

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Lamb, Meats	12	Servings

INGREDIENTS

6	md	Onions, quartered
6		Carrots, peeled & quartered
1		Garlic head, separated into cloves, each peeled and halved
6		Bay leaves
1	bn	Fresh thyme OR
4	ts	Dried thyme
1		Lamb leg, bone-in, 6-7 lbs.
		Salt
		Freshly ground black pepper
2	cn	Dry white wine, such as Algote (750 ml each)
5	lb	Large boiling potatoes, peeled and quartered
5		Tomatoes, peeled, cored, seeded and chopped

INSTRUCTIONS

Several people, including an important cookbook editor, complained that the
seven-hour leg of lamb from Patricia Wells' "Bistro Cooking" (Workman
Publishing) didn't work. "Cooking a leg of lamb at 425'F. for 7 hours is
insane, not to mention it will blow up your oven," griped one of the
critics. We thought the method sounded rediculous too - it seemed that if
you were going to cook a lamb for seven hours, at least you should do it at
a lower temperature. We knew we had a sure-fire lower. We were wrong. The
recipe turned out to be one of the best we've tasted so far this year.
Layer onions, carrots, garlic, bay leaves and thyme on bottom of
non-reactive roaster (with cover) large enough to hold lamb. Place lamb on
top of onion and carrot mixture and roast, uncovered, at 425'F. 30 minutes.
Remove roaster from oven and generously season lamb with salt and pepper to
taste. Return to oven and roast 30 minutes more.
Remove roaster from oven, leaving oven on. Place roaster on top of stove,
slowly pour wine over lamb, cover, and bring liquid to boil. Return
roaster, covered, to oven and roast 4-5 additional hours until lamb is fork
tender, but not yet falling off the bone. (Timing will vary according to
size and age of lamb and type of roasting pan used.) Check on lamb from
time to time, reducing oven heat if lamb begins to burn or liquid begins to
evaporate too much.
When lamb is fork tender, bury potatoes and tomatoes in liquid. Cover and
roast until potatoes are cooked through, about 1 hour more. Lamb should now
be very tender, still juicy and falling off bone.
Each serving contains about 530 calories; 141 milligrams sodium; 95
milligrams cholesterol; 20 grams fat; 47 grams carbohydrates; 32 grams
protein; 1.94 grams fiber.

A Message from our Provider:

“Some people look down on others because they don’t look UP to God.”