Carre’ Of Lamb Sarladaise

Through no fault or choice of my own, I am unable to express my sexuality in the beauty and intimacy of Christian marriage, as God intended when He created me a sexual being in His own image. To seek to do this outside of marriage is, by the clear teaching of Scripture, to sin against God and against my own nature. As a committed Christian, then, I have no alternative but to live a life of voluntary celibacy. I must be chaste not only in body, but in mind and spirit as well. Since I am now in my 60’s I think that my experience of what this means is valid. I want to go on record as having proved that for those who are committed to do God’s will, His commands are his enablings... My whole being cries out continually for something I may not have. My whole life must be lived in the context of this never-ceasing tension. My professional life, my social life, my personal life, my Christian life - all are subject to its constant and powerful pull. As a Christian I have no choice but to obey God, cost what it may. I must trust Him to make it possible for me to honor Him in my singleness. That this is possible, a mighty cloud of witnesses will join me to attest. Multitudes of single Christians in every age and circumstance have proved God’s sufficiency in this matter. He has promised to meet our needs and He honors His word. If we seek fulfillment in Him, we shall find it. It may not be easy, but whoever said that Christian life was easy? The badge of Christ’s discipleship was a cross. Why must I live my life alone? I do not know. But Jesus Christ is Lord of my life. I believe in the sovereignty of God, and I accept my singleness from his hand. He could have ordered my life otherwise, but He has not chosen to do so. As his child, I must trust His love and wisdom.

Margaret Clarkson

CATEGORY	CUISINE	TAG	YIELD
Meats		Main dish, Meats	4	Servings

INGREDIENTS

1		Rack of lamb, about 4 lbs.
		Salt
		Pepper
		Crumbled rosemary
4		Idaho potatoes
1/4	c	Butter
1		7/8 oz. truffles
1/3	c	White wine
1		Condensed beef broth
		10-1/2 oz.
2	T	Flour, mixed with…
1/4	c	Water

INSTRUCTIONS

"Rack of Lamb with Truffle Sauce"  Sprinkle lamb with salt, pepper, and
crumbled rosemary. Roast on a  rack in a shallow pan in a preheated 350
degree oven for 1 hour or  until lamb is just done.  Slice potatoes
very thinly and dry well.  Melt butter in a large skillet.  Arrange
slices of potato in skillet  in layers. Slice half of the truffles and
add to the potatoes.  Cook  until brown on one side, turn and brown on
other side.  In another  skillet, combine remaining truffles which have
been chopped, white  wine, and beef broth. Stir flour mixture into
broth.  Cook over low  heat, stirring constantly, until sauce bubbles
and thickens.  Carve  lamb into slices. Serve slices of lamb with hot
sauce and potatoes.  Adaption from recipe by George Bugoni, Baroque
restaurant (New York)  Campbell's Great Restaurants Cookbook, U.S.A.
Electronic format  courtesy of Karen Mintzias Submitted By
KM@SALATA.COM (KAREN  MINTZIAS) On 23 NOV 95 231733 -0800  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 131 Calories From Fat: 102 Total Fat: 11.6g Cholesterol: 30.5mg Sodium: 614mg Potassium: 128.4mg Carbohydrates: 1.7g Fiber: <1g Sugar: <1g Protein: 2.2g