The Scripture promises rewards for our service as a motivation for faithful ministry. And for the Christian, at least, this promise is true and guaranteed regardless of the apparent success or rewards received here in time. Sometimes it appears that doing what is right goes without obvious blessing or reward. Faithful service may not lead to recognition, a promotion, or the raise one counted on – maybe not even a thank you. And often, faithfulness, especially when it is to Christ and biblical principles, can lead to persecution. But as Christians we must never allow the absence of immediate reward or blessing to deter us from steadfast faithfulness… The promise of Scripture is that if we continue to be faithful to the Lord, we will eventually receive rewards for our efforts. If not in this life, definitely in the life to come (1 Cor. 15:58).

J. Hampton Keathley

CATEGORY	CUISINE	TAG	YIELD
Meats	Swiss	Kerr	6	servings

INGREDIENTS

2/3	c	Unsweetened apple juice
2/3	c	Unsweetened orange juice
3 1/2	lb	Leg of lamb
1	tb	All purpose flour
2	tb	Arrowroot mixed with 4tbsp water
		Mashed Yams and Steamed Lemon Swiss Chard
2	md	Yams; scrubbed
2		16 oz bunche Swiss Chard
1	tb	Freshly squeezed lemon juice

INSTRUCTIONS

Pour half the apple juice and half the orange juice into a medium sized
saucepan, bring to a vigorous boil and reduce to 1/4 cup - about 17
minutes. Remove from the heat and cool.
Pre heat the oven to 325F. Pour the juice into a flavour injector or
syringe. Put the lamb on a flat surface and inject all over with small
amounts of the juice. Dust lamb with the flour, put on a rack in a roasting
pan and roast for 80 minutes. During the roasting time, add half a cup of
water to the roasting pan to keep the pan drippings form burning.
While the lamb is cooking prepare the yams and the chard. After the lamb
has been cooking for 30 minutes, place the yams in the oven and bake for 40
minutes. Remove from the oven and remove the flesh from the skins and mash.
Keep warm until ready to serve. Just before you make the gravy, place the
chard in a steamer and steam for 5 minutes, sprinkle with lemon juice.
Remove the lamb from the roasting pan when done and set aside. Put the pan
full of cooking juices on the stovetop over medium heat, pour in the
remaining apple and orange juices and completely scrape up all the
residues. Strain and pour into a fat strainer jug.
Pour the juices from the strainer into a medium sized saucepan, stopping
when you get to the fat and heat through. Remove from the heat, stir in the
arrowroot slurry, return to the heat and stir until thickened. Remove from
the heat and set aside. To serve: Carve the lamb into thin slices, put 3
slices on each plate and cover with the gravy. Spoon a mound of yams and
one of chard on the side.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“It is easier to preach ten sermons than it is to live one.”

Here are a few key principles for good Bible interpretation: 1. Read within the context. What is the context of the immediate verse in relation to the paragraph and the book as a whole? 2. Seek to determine what the author intended to convey to his original audience. What was his purpose in writing? Who were his recipients? 3. Interpret literally unless grammatically called to do so otherwise. 4. Interpret in line with the history and culture of the author’s day. 5. Compare Scripture with Scripture. Cross-reference starting with the book, author, testament and Bible. 6. Use commentaries to check your work.

Randy Smith