God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
A flood of false doctrine has lately broken in upon us. Men are beginning to tell us “that God is too merciful to punish souls for ever...that all mankind, however wicked and ungodly...will sooner or later be saved.” We are to embrace what is called “kinder theology,” and treat hell as a pagan fable... This question lies at the very foundation of the whole Gospel. The moral attributes of God, His justice, His holiness, His purity, are all involved in it. The Scripture has spoken plainly and fully on the subject of hell... If words mean anything, there is such a place as hell. If texts are to be interpreted fairly, there are those who will be cast into it... The same Bible which teaches that God in mercy and compassion sent Christ to die for sinners, does also teach that God hates sin, and must from His very nature punish all who cleave to sin or refuse the salvation He has provided.
Prior to our faith in the pardoning grace of the cross, the law ultimately could only be a condemnation code specifying the reasons for our death penalty. Now that Christ has paid that penalty, however, the Law is a map of blessing showing how those God has made right with Himself can further experience His love, bring honor to the One they love, and share His love with others. Understanding that the Law no longer condemns but guides us to spiritual safety, worship and fellowship makes its standards a delight, and indicates why antinomianism shackles God’s people to unhappiness. Denying people access to God’s path of spiritual safety is a contradiction of grace.
Cut lamb open so meat lies as flat as possible; trim all fat.
Combine remaining ingredients and smear over lamb.
Preheat barbecue and grill lamb for 10 to 15 minutes per side, depending on
thickness, If you are roasting, preheat oven to 400 degrees F. Preheat
baking sheet brushed lightly with vegetable oil. Place lamb on hot pan and
roast for 30 to 40 minutes. Meat should register about 130 degrees F on
meat thermometer.
Allow meat to rest for 5 to 10 minutes before carving. Carve in thin
slices against the grain on diagonal.
Recipe By : Bonnie Stern, Simply Heartsmart Cooking
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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