Lamb Chops With Prune Chutney

Since no charismatic healer can come up with genuinely verifiable cases of instant healing involving organic disease; since no charismatic healer heals everyone who comes for healing and hundreds go away from their services as sick or crippled as when they came; since no charismatic healer raises the dead; since the Word of God needs no confirmation outside itself and is sufficient to show the way of salvation; since charismatic healings are based on a questionable theology of the atonement and salvation; since charismatic writers and teachers appear to disallow God His own purposes in allowing people to be sick; since charismatic healers seem to need their own special environment; since the evidence they bring forth to prove healings is often weak, unsupported, and over-exaggerated; since charismatics are not know for going into hospitals to heal though there are plenty of faithful people in hospitals; since most instances of healings by charismatics can be explained in ways other than God's unquestioned supernatural intervention; since charismatics get sick and die like everyone else; since so much confusion and contradiction surrounds what is happening - let me ask the return question: How do you explain it? It certainly is not the biblical gift of healing. Healings are occurring today. But the biblical gift of healing is not present.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats	Sami	Lamb, Lamb chops, Meats	4	Servings

INGREDIENTS

1 1/2	T	Unsalted butter
2	t	Sugar
8		Shallots, peeled and cut
		in half lengthwise
1	T	Balsamic vinegar
1/2	c	Low-salt chicken stock
		homemade or canned
2	T	Dried cranberries
18		Bite-size prunes or 6 large
		pitted prunes quartered
1 1/2	T	Chopped fresh rosemary
		plus sprigs for garnish
		Salt & freshly ground pepper
8		Rib lamb chops, 3/4 inch
		thick
1	T	Olive oil

INSTRUCTIONS

Melt butter in a skillet over medium heat. Add sugar and shallots and
cook until golden brown, about 15 minutes. Add vinegar and cook until
evaporated. Add stock, fruit, 1 t of the chopped rosemary, and salt
and pepper to taste. Cook until shallots are tender and liquid is
reduced by three quarters, about 5 minutes. Keep warm. Season lamb
chops with salt, pepper, and the remaining chopped rosemary. Heat
olive oil in a large skillet over medium-high heat. Add chops and
saute until brown on the bottom, 3 to 4 minutes. Turn and cook until  a
meat thermometer reads 110F' (for medium rare) and chops are evenly
browned, 3 to 4 minutes more. Garnish lamb with rosemary sprigs and
serve with the chutney.

A Message from our Provider:

“Before you turn your back on Jesus, look at his.”