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A new Decalogue has been adopted by some of our day, the first words of which reads, “Thou shalt not disagree,” and a new set of Beatitudes too, which begins, “Blessed are they that tolerate everything, for they shall not be made accountable for anything.” It is now the accepted thing to talk over religious differences in public with the understanding that no one will try to convert another or point out errors in his belief. Imagine Moses agreeing to take part in a panel discussion with Israel over the golden calf; or Elijah engaging in a gentlemanly dialogue with the prophets of Baal. Or try to picture Jesus seeking a meeting of minds with the Pharisees to iron out differences. The blessing of God is promised to the peacemaker, but the religious negotiator had better watch his step. Darkness and light can never be brought together by talk. Some things are not negotiable.
A.W. Tozer

The real sting of suffering is not misfortune itself, nor even the pain of it or the injustice of it, but the apparent God-forsakenness of it. Pain is endurable, but the seeming indifference of God is not…We think of Him as an armchair spectator, almost gloating over the world’s suffering, and enjoying His own insulation from it. It is this terrible caricature of God that the cross smashes to smithereens.
John Stott

Butterfly Lamb with Rosemary

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CATEGORY CUISINE TAG YIELD
Meats Meats 8 Servings

INGREDIENTS

6 lb Leg of lamb, boned
2 ts Black pepper, ground
1/4 c Olive oil
1 Bay leaf
1 tb Lemon juice
1 tb Rosemary dried

INSTRUCTIONS

1. Place the lamb in a shallow pan.
2. Combine the oil, lemon juice, rosemary, pepper and bay leaf. Blend well
and rub the mixture all over the lamb. Cover and let stand for 2 hours or
longer, unrefrigerated but in a cool place. Turn the meat occasionally. 3.
Prepare a charcoal fire or preheat the broiler. Place the lamb on the fire
or under the broiler. Grill or broil the meat to the desired degree o
doneness. Turn the meat several times as it cooks. Cooking time will depen
on the distance of the meat from the heat, the intensity of the heat and
whether the grill is covered. It should vary from about 20 minutes for rar
meat to 40 minutes for medium well done. Let stand for 20 minutes covered
with foil. Serve sliced.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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