Name: Lamb Cutlets in Devilled Sauce
Ingredients: Breast of lamb; White stock; 4 ts Bp English mustard; 1 ts Cayenne pepper; 2 oz Melted butter; 6 oz Breadcrumbs; 1/4 Bottle white wine; 1 tb White wine vinegar; 1 Shallot; chopped; 1 Sprig thyme; 1 Bay leaf; 1/3 pt Demi glace; 1 ts Parsley; chopped; 1/4 ts Cayenne pepper; 2 oz Chilled butter

Understand the richer blessings of eternal glory, then remember your temporary suffering in this fallen world is beyond comparison (Rom. 8:18). Eternal hell is the ultimate suffering. For the believer in Christ, your lesser suffering will soon end. It is only “for a little while” (1 Pet. 1:6; 5:10). It’s been said, “For the unbeliever, this present world is as good as it gets. Yet for the believer, this present world is as bad as it gets.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	English	Coxon’s kit, Coxon1	1	servings

INGREDIENTS

		Breast of lamb
		White stock
4	ts	Bp English mustard
1	ts	Cayenne pepper
2	oz	Melted butter
6	oz	Breadcrumbs
1/4		Bottle white wine
1	tb	White wine vinegar
1		Shallot; chopped
1		Sprig thyme
1		Bay leaf
1/3	pt	Demi glace
1	ts	Parsley; chopped
1/4	ts	Cayenne pepper
2	oz	Chilled butter

INSTRUCTIONS

FOR THE DEVILLED SAUCE
Cook the breast with the stock, remove the bones and press until chilled.
Cut the breast meat into pieces, then spread with the mustard. Dust with
cayenne pepper and dip into the melted butter and roll in the breadcrumbs.
Cook on a low grill for around 5-6 minutes. Serve with devilled sauce.
For the sauce: Boil down the white wine, vinegar, shallot, thyme and bay
leaf in a heavy based pan by 2/3rds. Add the demi glace, parsley and
cayenne pepper.
Bring back to the boil then remove from the heat and beat in the butter.
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