Lamb-and-white Bean Stir-fry

[How] justification and sanctification…differ... (a) Justification is the reckoning and counting a man to be righteous for the sake of another, even Jesus Christ the Lord. Sanctification is the actual making a man inwardly righteous, though it may be in a very feeble degree. (b) The righteousness we have by our justification is not our own, but the everlasting perfect righteousness of our great Mediator Christ, imputed to us, and made our own by faith. The righteousness we have by sanctification is our own righteousness, imparted, inherent, and wrought in us by the Holy Spirit, but mingled with much infirmity and imperfection. (c) In justification our own works have no place at all, and simple faith in Christ is the one thing needful. In sanctification our own works are of vast importance and God bids us fight, and watch, and pray, and strive, and take pains, and labor. (d) Justification is a finished and complete work, and a man is perfectly justified the moment he believes. Sanctification is an imperfect work, comparatively, and will never be perfected until we reach heaven. (e) Justification admits of no growth or increase: a man is as much justified the hour he first comes to Christ by faith as he will be to all eternity. Sanctification is eminently a progressive work, and admits of continual growth and enlargement so long as a man lives. (f) Justification has special reference to our persons, our standing in God’s sight, and our deliverance from guilt. Sanctification has special reference to our natures, and the moral renewal of our hearts. (g) Justification gives us our title to heaven, and boldness to enter in. Sanctification gives us our meetness for heaven, and prepares us to enjoy it when we dwell there. (h) Justification is the act of God about us, and is not easily discerned by others. Sanctification is the work of God within us, and cannot be hid in its outward manifestation from the eyes of men.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains		Meats	2	Servings

INGREDIENTS

1/2	lb	Lean boneless leg of lamb
1/4	c	No-salt-added tomato juice
1	t	Cornstarch
1/2	t	Dried whole rosemary
		crushed
1/2	t	White pepper
		Vegetable cooking spray
1/3	c	Chopped onion
2		Cloves garlic, minced
1	c	Drained canned cannellini
		beans
3/4	c	Chopped unpeeled plum tomato

INSTRUCTIONS

Trim fat from the lamb, then cut the lamb into thin strips; set aside.
Combine tomato juice and next 3 ingredients; stir well, and set aside.
Coat a wok or large non stick skillet with cooking spray; place over
medium-high heat until hot. Add onion and garlic; stir-fry 2 minutes.
Add lamb; stir-fry 2 minutes. Add tomato juice mixture; bring to a
boil, and cook 30 seconds, stirring constantly. Stir in beans and
tomato; cook 1 minute or until thoroughly heated. Yield: 2 servings
(serving size:    1-1/2    cups).  Per serving: 594 Calories; 17g Fat
(25% calories from fat); 41g  Protein; 72g Carbohydrate; 62mg
Cholesterol; 182mg Sodium  Recipe by: Cooking Light, May 1994, page 126
Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.

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