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

Many Christians in many evangelical churches these days are confessionally challenged in that they are either cynical, critical, or altogether skeptical of all things confessional — confessional documents, confessional churches, and confessional Christians. We might hear confessionally challenged Christians say things, such as “My only creed is Christ” or “I don’t need theology, just give me Jesus” or “Confessions divide, Christ unites.” Such Christians are actually under the impression that their churches don’t have confessions, when in truth every church has a confession, though it may not be written down and though it may constantly change according to the whims and fancies of the pastor. They have been somehow deceived into thinking that all of the various historic Reformed confessions only serve to divide the church of its unity and disarm the Bible of its authority. Nothing could be further from the truth, for what is so amazing about Reformed confessions in general is not how different they are from one another but how similar they are — how they each use biblical language in affirming the faith once delivered to the saints.

Burk Parsons

We Love God!

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

Apricot-Roast Lamb Shoulder

January 22, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats		Lamb, Main dish	6	Servings

INGREDIENTS

2	lb	Lamb shoulder, boneless
8	oz	Apricots; dried
3/4	c	Chicken stock; hot
		Salt
		Pepper
1/2	ts	Thyme; dried
1/2	ts	Ginger; ground
2	ts	Cornstarch

INSTRUCTIONS

Use fresh or frozen lamb shoulder. If using frozen, thaw in refrigerator
overnight. Trim off any fat from lamb and pat dry Chop apricots finely
(scissors work well) and combine with chicken stock. Set aside for 20
minutes. Sprinkle lamb with salt and pepper; rub all over with thyme and
ginger. Reserving stock, drain apricots and spread inside shoulder. Fold
two halves togethe to enclose apricots and wrap tightly in large piece of
greased foil. Place in roasting pan and roast in 300F(150C) oven for 1 1/2
hours or until lamb is fork tender. Carefully remove from foil and place on
board; keep warm. Pour juices from foil into roast pan with reserved stock.
(Dont worry if there are lots of apricot bits in the pan.) Bring to boil.
Meanwhile dissolve cornstarch in 2 tb cold water and add to pan. Cook,
stirring, until thickened. Slice lamb, keeping apricots more or less in
centre. Arrange on heated platter with sauce from roast pan poured over
top.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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