Leg Of Lamb – We Love God!

The foreknowledge spoken of (in Romans 8:29) is foreknowledge of persons, not events. The statement reads, “whom He foreknew…” You see this as well in Romans 11:2, speaking of His endearment to Israel: “God did not reject His people whom He foreknew.” Therefore we can deduce that foreknowledge as related to salvation is not just seeing a person's conversion experience prior to election and therefore electing on the basis of the individual’s choice. It is a foreloving of persons.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats	French	Lamb	1	Servings

INGREDIENTS

8	lb	Leg of lamb, * see note
1/2	c	Dijon mustard
2		Lemons, juiced
2	T	Olive oil
1/2	c	Soy sauce

INSTRUCTIONS

Punture a finger sized hole in meat and place 6 garlic cloves inside.
Sprinkle rosemary. salt and pepper over lamb.  Marinate over night
with dijon mustard, lemon juice, olive oil, soy sauce.  One hour
before cooking remove from refrigerator and allow lamb to reach room
temperature. Cook lamb with foil at 350 degrees for one hour and
remove foil. Insert meat thermometer and baste every 15 minutes until
done. When lamb is golden amd crispy, pour 1/2 cup red wine or 1/2  cup
soy sauce over the meat. Remove from oven and baking tray and let  it
stand for 20 minutes before carving.  For sauce:  Add one cup of
chicken stock or 1 cup of water to the au  jous in baking tray.  Strain
and pour on tip of the sliced lamb.  Garnsih with Rosemary. Recipe By  
: Home and Family  Posted to MC-Recipe Digest V1 #294  Date: Mon, 11
Nov 1996 09:35:55 +0000  From: ctapping@pop.usit.net  Serving Ideas :
Roasted Baby New Potatoes,French Green Beans  NOTES : Ask butcher to
take gland out of leg to take out the gamey  quality

A Message from our Provider:

“Jesus: he understands”