Hazelnut-crusted Rack Of Lamb

The genuine gift endowed a person with the miraculous ability to speak in unlearned foreign languages for the sake of proclaiming the Word of God and authenticating the gospel message. When used in the church, it had to be translated so other believers could be edified by the message. By contrast, the modern charismatic version consists of nonmiraculous, nonsensical gibberish that cannot be translated. It is a learned behavior that does not correspond to any form of authentic human language. Rather than being a tool to edify the church, contemporary charismatics use the fabrication as a private “prayer language” for the purpose of self-gratification. Though they justify their practice because it makes them feel closer to God, there is no biblical warrant for such unintelligible babble. It is a false spiritual high with no sanctifying value. The fact that modern glossolalia parallels pagan religious rites should serve as a dire warning of the spiritual dangers that can be introduced by this unbiblical practice.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	French	Meats	4	Servings

INGREDIENTS

1/4	c	Unblanched hazelnuts
2	T	Breadcrumbs
2	T	Finely chopped parsley
2		Frenched lamb racks, about
		1 1/4 lb), defrosted if
		frozen
		Salt and pepper
1	T	Olive oil
1	T	Each Dijon mustard and honey

INSTRUCTIONS

Preheat oven to 400Ã¸F.  Place hazelnuts on a baking sheet; bake 8
minutes. Remove from oven; let cool slightly.  Place nuts in a tea
towel and rub to remove skins.  In a food processor, process nuts
until finely ground.  In a small dish, combine nuts, breadcrumbs and
parsley.  Rub lamb racks with salt and pepper.  Heat oil in large
skillet over  medium high.  Sear racks on all sides, about 5 minutes in
total.  Transfer to board and let cool a few minutes.  In a small bowl,
combine mustard and honey; slather this on fat side  of racks.  With
hands, press nut mixture into mustard mixture.  Place lamb on a rack,
crusted side up, over a roasting pan.  Roast 15  to 20 minutes, until
crust is golden and meat is cooked.  Internal  temperature should read
between 130Ã¸F for rare and 140Ã¸F for  medium. Let rest 5 minutes
before carving racks into chops.  Yield: 4  servings. Typed in MMFormat
by [email protected]  Source:  President's Choice Magazine.
Posted to MM-Recipes Digest V4 #13 by [email protected] on Apr
9, 1999

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