We Love God!

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

Again, self-love can produce a love for God through a lack of conviction of sin. Some people have no sense of the vileness of sin, and no sense of God’s infinite and holy opposition to it. They think God has no higher standards than they have! So they get on well with him and feel a sort of love for him, but they are loving an imaginary God, not the real God. Then there are others whose self-love produces a sort of love for God simply because of the material blessings they have received from His providence. There is nothing spiritual in this either!

Jonathan Edwards

Parents, like it or not, you are an example for your children for good or for bad. Your children may have other examples, but would they say you are their primary “example” (Phil. 3:17) in their lives? Or what about the other word Paul uses in verse 17 – “pattern” ( Tupos )? Here’s the Lexical illustration for that word in the original language: “Taking a stone out of the ground leaves a hole that bears the contours of the stone, but in effect the stone has made the impression.” Parents, your children will follow an impression set for them. Are you the one setting the positive impression, that mold that they can fit into? We may differ with giftedness, but every Christian has the potential to live a godly life and be an example and pattern for their child. Who are your child’s heroes? Are they spiritual? Do you make the list?

Randy Smith

We Love God!

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

Herb Stuffed Leg Of Lamb

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

1		Boneless, 6 pound leg of
		lamb with shank
		Salt and freshly ground
		black pepper
3	T	Pureed garlic
1/2	c	Assorted chopped fresh
		herbs such as parsley
		oregano basil thyme
		chives mint
2	T	Olive oil

INSTRUCTIONS

TAMALES WORLD TOUR SHOW #WT1A39  Ask a butcher to remove all bones,
except shank, and to clean meat of  all sinew and excess fat inside and
out. Butterfly leg for stuffing.  Preheat oven to 375 degrees F. Lay
lamb flat on counter. Using a sharp  knife, make several slits, about 2
inches long by 1/4 inch deep, so  seasonings can penetrate meat.
Sprinkle generously with salt and  pepper. Spread garlic evenly on top,
then cover with herbs. Roll meat  to enclose stuffing and tie with
string at 1 inch intervals, keeping  the diameter of the roll the same
so that the roast cooks evenly.  Shank bone will protrude at one end.
Generously season outside with  salt and pepper.  Heat oil in a large
skillet over high heat. Brown lamb on all sides.  Roast on rack in
roasting pan 30 to 40 minutes for medium rare, 1  hour for well done.
(A meat thermometer inserted in center should  read 160 or 165 degrees
F or a thinbladed knife inserted to the  center for 20 seconds should
feel lukewarm on your lips.) Let sit at  room temperature about 10
minutes before carving, so juices can run  to center. Remove strings
and slice meat thinly across the roll.  Serve with Roasted Eggplant and
Myzithra Cheese Puree. To reheat  carved lamb, place slices on a sheet
pan, cover with a wet towel, and  bake 5 minutes at 375 degrees F. Use
leftover meat and puree for pita  sandwiches.  Yield: 6 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998

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