Romanian pastor Richard Wurmbrand spent 14 years in prison for preaching the gospel. Although his captors smashed four of his vertebrae and either cut or burned 18 holes in his body, they could not defeat him. He testified, “Alone in my cell, cold, hungry, and in rags, I danced for joy every night.” During this time he turned to a fellow prisoner, a man he had led to the Lord before they were arrested, and asked, “Have you any resentment against me that I brought you to Christ?” His response: “I have no words to express my thankfulness that you brought me to the wonderful Savior. I would never have it another way.” These two men exemplify the supernatural joy that can be experienced by believers who live on the edge of death as the result of being severely persecuted.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats		Schwartz, Schwartz1	2	servings

INGREDIENTS

50	g	Fresh breadcrumbs; (2oz)
1	tb	Schwartz Lamb Mint and Rosemary Seasoning
2	ts	Lemon juice
2	tb	Olive oil
450	g	Best end neck of lamb; or 1 rack of lamb,
		; bone removed (1lb)
		And trimmed of excess fat
1	tb	Cornflour
2	tb	Red wine
1	ts	Schwartz Lamb Mint and Rosemary Seasoning
300	ml	Lamb stock; ( 1/2 pint)

INSTRUCTIONS

SAUCE
Pre-heat oven to 220C, 425F, Gas Mark 7. Mix together the breadcrumbs, Lamb
Mint & Rosemary Seasoning, lemon juice and oil and press onto the fat side
of the lamb. Place in a small roasting tin and bake for 20-30 minutes for a
rare to medium appearance, or 30-35 minutes for well done.
Meanwhile, blend the cornflour with the remaining ingredients in a small
saucepan. Bring to the boil, stirring until thickened. Serve with the lamb.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: The half has never been told”