God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
The authority by which God governs all things is His autonomous authority. To say that God’s authority is autonomous is to say that God is a law unto Himself. He is not bound by some abstract system of law that exists outside of Himself or independent from Him (ex lex). Nor is God under some external law (sub lego); rather, He is a law unto Himself. This does not mean that He acts or behaves in an arbitrary manner. Rather, God’s activity is directed by God’s own character. And His character is completely righteous. All that He does flows out of His own internal righteousness. His external authority comes from His internal righteousness. In this sense God’s authority is intrinsic. It is found within Himself. It is not borrowed, delegated, or assigned from any other source.
R.C. Sproul
Dijon Rack of Lamb
0
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CATEGORY
CUISINE
TAG
YIELD
Meats
Lamb
6
Servings
INGREDIENTS
2
Racks of Lamb(apx.1.5 lb ea)
Salt & freshly ground black
Pepper, to taste
3
tb
Dijon-style Mustard
1/2
c
Butter (1 stick)
2
cl
Garlic; peeled & minced
1
c
Plain bread crumbs
2
tb
Parsley, fresh & finely
Chopped
INSTRUCTIONS
Season the racks of lamb with salt and pepper. Heat a heavy frying pan
and brown the fat on top of the lamb over high heat. This will take 1 or 2
minutes and no oil is needed.
Remove the emat from the pan and allow to cool. Rub the meat (not the
bones) of each rack with 1 1/2 tablespoons of the mustard. Set aside.
In another frying pan heat the butter and in it saute the garlic a few
seconds. Remove from the heat and stir in the bread crumbs and parsley.
Coat the meat with the bread-crumb mixture by rolling the racks of lamb
directly in the frying pan of bread crumbs. There should be a coating of
bread crumbs on the meat only, not on the bones.
Place the racks on a rack in a shallow roasting pan. Roast in a
preheated 450-degree oven for 15 minutes for rare. (Add 10 minutes if you
like it medium, but be careful not to overcook.)
Remove the pan from the oven and allow the meat to stand in a warm place
(but not on top of the stove) for 5 minutes.
Slice into individual bone sections and serve at once. Serve with
Mushroom Shallot Wine Sauce.
SOURCE: The News Tribune, April, 1992 by Jeff Smith Typos: Kathrun L. Cone
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