Many of the pulpiteers of the past fifty years acted as though the first and last object of their calling was the salvation of souls, everything being made to bend to that aim. In consequence, the feeding of the sheep, the maintaining of a Scriptural discipline in the church, and the inculcation of practical piety, was crowded out; and only too often all sorts of worldly devices and fleshly methods were employed under the plea that the end justified the means; and thus the churches were filled with unregenerate members. In reality, such men defeated their own aim. The hard heart must be ploughed and harrowed before it can be receptive to the gospel seed. Doctrinal instruction must be given on the character of God, the requirements of his Law, the nature and heinousness of sin, if a foundation is to be laid for true evangelism. It is useless to preach Christ unto souls until they see and feel their desperate need of him.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Italian	Italian, Meats	4	Servings

INGREDIENTS

20		Lamb rib chops
1/4	c	Extra-virgin olive oil
		Salt and pepper
3		Whole tomatoes; peeled and seeded, coarsely chopped
1/2		White onion; minced
1/4	ts	Dried oregano
10		Black olives; pitted and chopped

INSTRUCTIONS

Brush the lamb chops with 1 tablespoon of the olive oil, and sprinkle with
salt and freshly ground pepper. Grill or broil the chops until they are
nicely browned on both sides, turning once, about 8 minutes. Meanwhile,
combine the tomatoes, onion, oregano, salt, and olives in a bowl; stir in
the remaining olive oil. Arrange the lamb chops on a serving platter and
garnish with the sauce.
Recipe by: The Magazine of La Cucina Italiana http://www.piacere.com
Posted to MC-Recipe Digest by John Pellegrino <gigimfg@ix.netcom.com> on
Apr 21, 1998

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