Spicy Orange-tomato Lamb Chops

Why is the wife in marriage required to be the one who submits (Eph. 5, Col. 3, Tit. 2, 1 Pet. 3)? Because God set it up this way, based on the order of creation (1 Timothy 2) and ultimately to show the primary purpose on marriage. Marriage is to be a visual picture of the Gospel. Sex before marriage is wrong because we do not have intimacy with Christ until covenant. Adultery is wrong because we are to be entirely devoted to Christ and not other idols. Divorce is wrong because God would never leave us nor would we ever want to leave Him. We are one flesh in marriage to show the oneness we have with Christ – Him in us, us in Him. We leave our parents and cleave to our spouse to show how we leave the world and cleave to Christ. Marriage is between one man and one woman to show the marriage between Christ and His bride. And we have God designed roles in marriage whereby the husband would show Christ by leading through example and sacrificial love and the wife would show the bride of Christ (the church) by trusting her husband’s spiritual leadership for her well-being. After a lengthy discourse on the marital roles, Paul in Ephesians 5 makes the point clear in verse 32. “This mystery is great [marriage]; but I am speaking with reference to Christ and the church. It’s all Gospel-centered.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Meats	2	Servings

INGREDIENTS

4		Lean lamb loin chops
		4-ounce
		Vegetable cooking spray
1/2	c	Unsweetened orange juice
1	T	Canned chopped green chiles
1/8	t	Ground cumin
1	ds	Ground red pepper
2	T	Unsweetened orange juice
2	t	Cornstarch
1/3	c	Diced unpeeled tomato
1/3	c	Fresh orange sections

INSTRUCTIONS

Trim fat from chops. Coat a skillet with cooking spray; place over
medium-high heat until hot. Add chops; cook 1-1/2 minutes on each
side. Remove chops from skillet. Wipe drippings from skillet with a
paper towel; return chops to skillet.  Combine 1/2 cup orange juice,
chiles, cumin, and red pepper; add to  skillet. Cook over medium heat 5
minutes. Remove chops from skillet;  keep warm.  Combine remaining 2
tablespoons orange juice and cornstarch in a  bowl; stir well. Add
cornstarch mixture, tomato, and orange to  skillet. Bring to a boil,
and cook 1 minute or until thickened.  Yield: 2 servings (serving size:
2 chops and 1/2 cup sauce).  Per serving: 626 Calories; 49g Fat (71%
calories from fat); 31g  Protein; 15g Carbohydrate; 134mg Cholesterol;
106mg Sodium  Serving Ideas : Spoon sauce over chops.  Recipe by:
Cooking Light, Jan/Feb 1993, page 77  Posted to MC-Recipe Digest V1
#430 by [email protected] on Jan 28, 1997.

A Message from our Provider:

“Some people look down on others because they don’t look UP to God.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 790 Calories From Fat: 392 Total Fat: 43.5g Cholesterol: 196.7mg Sodium: 236.3mg Potassium: 1629mg Carbohydrates: 40g Fiber: 1.2g Sugar: 36.1g Protein: 57.2g