As Easter was originally a Passover meal, when the Rabbi Jesus Christ
\nfaced crucifixion at the Last Supper, it makes sense to want to
\ncelebrate His resurrection with a traditional feast. A symbol of
\nPassover was to take blood of sacrificial lambs slaughtered at the
\ntemple, and paint the blood on doorways, indicating where Jews lived –
\nso the Holy Spirit could “Passover” their homes and save them. Jesus
\nChrist was also considered the sacrificial lamb of God.<\/p>\n
A lot of
\nfolks don’t really like the taste of lamb; some say it is too strong, or
\n“gamey.” I love it, personally, yet I’m the only one in our family who
\ndoes! Perhaps you like it. Since the holiday is close–I thought I
\nwould offer you a really flavorful recipe to try. This is one that lets
\nexcess fat drip off, offers sweetness from a m\u00e9lange of fruits, yet
\nalso has a rich herb and garlic component.<\/p>\n
Dr. Norris J.
\nChumley’s Easter Lamb<\/b><\/p>\n
Lamb – the best cuts are a “rack” of
\nlamb, or leg. Ask you butcher to trim excess fat and the silver skin,
\nand between bones. The lamb should be at room temperature before
\nroasting.<\/p>\n
Dried fruits: try figs, apricots, dark cherries.<\/p>\n
2
\ncloves of garlic<\/p>\n
\u00bd cup balsamic vinegar<\/p>\n
\u00bd cup 100% fruit
\njuice: try pear, apricot or cranberry<\/p>\n
herbs: tarragon, rosemary,
\noregano, thyme (fresh or dried)<\/p>\n
Preheat the oven to 450. Rinse
\nthe meat and pat it dry with paper towels. Make small slit cuts in the
\nflesh, and insert slices of garlic. Mix your herbs, then rub half over
\nthe meat.<\/p>\n
Position the lamb into a deep roasting pan, on top of a
\nrack. If you don’t have a rack, crumpled aluminum foil can be used to
\nprop-up the meat.<\/p>\n
Roast the meat for 15-20 minutes in order to
\nbrown and seal the outer flesh. Reduce the oven heat to 350 degrees,
\nassuming that it will take about half an hour per pound to reach the
\nproper temperature of 145 degrees. Yes, I recommend using a meat
\nthermometer inserted into the thickest part of the roast. At this
\npoint, mix the dried fruits, the remaining herbs, \u00bd cup of fruit juice
\nand \u00bd cup balsamic vinegar together in a small bowl.<\/p>\n
During the
\nlast half hour of roasting, baste the juice\/herb mixture over the lamb,
\ncover with a sheet or two of aluminum foil, and return to the oven.<\/p>\n
When
\nit is within 10-20 degrees of completion, remove the lamb from the
\noven, while keeping the foil cover. Let it rest before serving.<\/p>\n
Say
\na prayer of thanks to God for your blessings. If you’re Christian,
\ncontinue the prayer stating your belief in Jesus Christ, and thank Him
\nfor your own resurrection and freedom, from His precious sacrifice.<\/p>\n
Please
\nshare your favorite lamb recipe, or variations in a comment below, and
\nemail this recipe to all your friends!<\/p>\n
Happy Easter, to you and
\nyour family.<\/p>\n
FROM DR. NORRIS J. CHUMLEY’S SATISFIED LIFE on
\nbeliefnet.com\/drnorris<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
As Easter was originally a Passover meal, when the Rabbi Jesus Christ faced crucifixion at the Last Supper, it makes sense to want to celebrate His resurrection with a traditional feast. A symbol of Passover was to take blood of sacrificial lambs slaughtered at the temple, and paint the blood on doorways, indicating where Jews…<\/p>\n","protected":false},"author":171,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,18,6,21,12,8,11],"tags":[],"class_list":["post-530","post","type-post","status-publish","format-standard","hentry","category-diet","category-food","category-recipes","category-spiritual-weight-loss","category-spirituality","category-weight-loss","category-wellness"],"yoast_head":"\n