Name: Honey-Orange Lamb
Ingredients: 1/4 c Soy sauce; 3/4 c Pinot noir (Burgundy); 1/4 c Orange juice (juice of 1 orange); 2 tb Lemon juice (juice of 1 lemon); 2 tb Honey; 1 ts Mustard, dry; 1 c Tomato puree (puree of 1 tomato); 3 Garlic cloves (or more to taste); 1/4 ts Black pepper, ground; 1 Half leg of lamb, butterflied

Our Savior is Jesus Christ, not government. Government is not designed by God to provide our ultimate hope. It is to corrupt the mission of the church to think government can advance the cause of Christ. Throughout history, the church was often the strongest under repressive, pagan regimes. Our trust must be in the Lord. He is Lord over government. Only He is the Savior of the world. Our goal is evangelism. Though I understand the context is different, there is nothing in the Bible of the Apostles trying to overturn Rome. No calls to civil disobedience. Our primary goal is to see people transformed by the Gospel. Jesus Christ changing hearts is the greatest way to change a culture. As Jesus said, “This gospel of the kingdom shall be preached in the whole world as a testimony to all the nations, and then the end will come. (Mt. 24:14). Human government is only a picture of Christ’s reign.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	California	Meats, Usenet	4	Servings

INGREDIENTS

1/4	c	Soy sauce
3/4	c	Pinot noir (Burgundy)
1/4	c	Orange juice (juice of 1 orange)
2	tb	Lemon juice (juice of 1 lemon)
2	tb	Honey
1	ts	Mustard, dry
1	c	Tomato puree (puree of 1 tomato)
3		Garlic cloves (or more to taste)
1/4	ts	Black pepper, ground
1		Half leg of lamb, butterflied

INSTRUCTIONS

Mix together all of the ingredients except the lamb. Place the lamb in a
bowl or pan that will not be corroded by the marinade (a glass 9x13 pan
works well). Pour the marinade over the lamb. Cover and marinate in the
refrigerator for 12 hours, turning occasionally.
Start a fire in the grill and get the coals very warm but not flaming.
Place lamb on grill about 3-4 inches from the coals. Cook 20 minutes on
each side.
After 10 minutes on the second side, start checking for doneness. Contrary
to many people's ideas, lamb should not be well done but should still be a
little pink. When done, slice thin and serve.
  NOTES:
*  Grilled butterflied leg of lamb -- This recipe is the same as Anita
Cochran's recipe for grilled butterflied leg of lamb, except that it uses a
different marinade.  I got the marinade recipe from a local wine merchant.
Yield:  Serves 4-6.
*  This marinade also works well with chicken.
: Difficulty:  easy.
: Time:  5 minutes preparation, overnight marinating, 40 minutes cooking.
: Precision:  no need to measure.
: Stephen Kurtzman
: University of Southern California, Los Angeles, Calif., USA
: kurtzman@pollux.usc.edu
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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