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[In reading the Old Testament] you have learned that there is balm in Gilead, that there is a great Physician there; He has checked your fearful, mortal malady, and you shall live. You have looked to the brazen serpent, you are healed. You have sprinkled your door post with the blood of God’s atoning Lamb, and the angel of destruction will pass you by. You have fled to the city of refuge, and the destroyer cannot come near you. You have laid your sins by faith on your substitute and He has borne them away into the wilderness. You have bathed in the fountain that was opened in the house of King David for sin and for uncleanness, and the defilement of guilt has been washed away. You have brought to Jesus the writing that bound you as a servant of sin, and He has annulled it by nailing it to His cross.

John Broadus

If we are to grab the next generation with the gospel, we must grab them with passion. And to grab them with passion, we must be gripped with it ourselves. The world needs to see Christians burning, not with self-righteous fury at the sliding morals in our country, but with passion for God. As W.E. Sangster put it, “I’m not interested to know if you could set the Thames on fire. What I want to know is this: if I picked you up by the scruff of your neck and dropped you into the Thames, would it sizzle?”

Kevin DeYoung

We Love God!

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

Grilled Butterflied Leg Of Lamb

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats	California	Meats, Usenet	6	Servings

INGREDIENTS

4	lb	Leg of lamb
		butterflied approx
2	t	Salt
2		Garlic cloves, chopped
1	c	Olive oil
2		Lemons, juiced
1/3	c	Tomato paste
2	t	Rosemary
1/2	t	Black pepper
		ground coarse
1/2	t	Marjoram
1/2	t	Oregano
1/2	t	Savory

INSTRUCTIONS

Have the butcher butterfly the leg of lamb, or do it yourself.  Combine
all remaining ingredients in a glass, enamel, stainless, or  plastic
container and beat with a whisk or fork until combined. It  takes a few
minutes.  Add the lamb, turning it to make sure it is coated on all
sides.  Marinate two hours at room temperature, or overnight in the
refrigerator. Check occasionally to make sure that it is still coated
with the marinade and re-cover as necessary.  Grill outside, or broil
inside at about 8 inches from the flame for 15  minutes on each side,
brushing occasionally with the marinade. Serve  sliced thin (hot) with
the rest of the marinade, heated.  NOTES    Leg of Lamb with Rosemary &
Tomato Baste -- My wife and I have used  this recipe a number of times,
and have found that the marinade, in  and of itself, is excellent for
any type of lamb. Yield: Serves 6-8.    This also makes wonderful
sandwiches if there are any leftovers.  : Difficulty:  easy.  : Time:
several hours marinating, 30 minutes cooking.  : Precision:
approximate measurement OK.  : Daniel Faigin and Karen Davis  : System
Development Corporation (A Burroughs Company)  : Santa Monica,
California  : {akgua allegra ihnp4 hplabs sdcsvax trwrb
cbosgd}!sdcrdcf!faigin  : sdcrdcf!faigin@LOCUS.UCLA.EDU  : Copyright
(C) 1986 USENET Community Trust  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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