Fruit-stuffed Leg Of Lamb

The biblical position is that there is a creation order for human sexuality. God’s ordained design for sexual relationships is male-female. Homosexual acts and homosexual desires, male and female, violate this creation ordinance and are thus sinful. The church must therefore warn and rebuke those who call themselves Christians but persist in homosexual practice. And the church must actively teach that homosexual affection is sinful. It can never suggest that there is morally neutral, constitutional, homosexual orientation. To urge those struggling with homosexual desire simply to refrain from acting on their desire is to sin against these brothers and sisters.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Meats, Fruits		Easter, Meats	8	Servings

INGREDIENTS

2		11 oz. each dried mixed
		fruit
2	c	Orange juice
1	c	Chablis wine
		Grated rind of 1 orange
2		Cinnamon sticks
1/2	t	Ground ginger
1/8	t	Ground nutmeg
4		To 5 pound boneless leg of
		lamb
		Salt
		Pepper
		Orange juice

INSTRUCTIONS

Heat dried fruit, 2 cups orange juice, the wine, orange rind,
cinnamon, ginger and nutmeg to boiling in medium saucepan; reduce  heat
and simmer, uncovered, 20 minutes.  Cool; remove cinnamon sticks  and
discard.  Trim roast of excess fat. Lay roast flat; sprinkle lightly on
both  sides with salt and pepper.  Spoon about a third of the fruit
mixture  on meat; roll up and tie at intervals with string.  Place
roast on  rack in shallow roasting pan; insert meat thermometer so tip
is in  thickest part of meat. Roast uncovered at 325Ã¸F until meat
thermometer registers 165Ã¸, about 2 hours; spoon remaining fruit
mixture around meat during last 30 minutes of cooking time.  Remove
meat to serving platter; spoon half the fruit around meat.  Keep warm.
Process remaining fruit mixture in blender or food processor until
smooth, adding enough orange juice for desired sauce consistency.  Heat
sauce in small saucepan until hot.  Slice meat; serve sauce  over.
Yield: 8 servings Typed in MMFormat by  cjhartlin.msn@attcanada.net
Source: Four Seasons Cookbook.  Posted to MM-Recipes Digest V4 #10 by
cjhartlin@email.msn.com on Mar  31, 1999

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