Lamb Cutlets With Creamy Herb Sauce

Thoughtful, biblically-induced attraction toward certain holy desires, with patient waiting before God in prayer, is no less the work of the Spirit than the most dramatic “immediate impulse” others may claim. This is the normal biblical pathway to wisdom. The man who makes the wise decision, yet always remains open to God’s further intervention in whatever way God pleases, is demonstrating normative spiritual guidance.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy		Sainsbury2	4	Servings

INGREDIENTS

8		Tenderloin Lamb Cutlets
1		Clove garlic, sliced
1		Egg, size 3 beaten
50	g	Fresh white breadcrumbs
		2oz
1	T	Olive oil, up to 2
4	T	Freshly chopped mixed herbs
150		Dry sherry, 1/4 pint
142		Double cream, 5 fl oz
		Salt and freshly ground
		black pepper
125	g	Green olives to garnish
		optional 4oz

INSTRUCTIONS

Make small slits in the cutlets and push in the sliced garlic. Coat
each cutlet in egg and breadcrumbs, and chill for 20 minutes. Heat  the
oil and butter in a large frying pan and brown the cutlets on  both
sides. Lower the heat and cook for 6 minutes on each side.  Transfer to
a warm serving dish and keep warm. Add the herbs and  sherry to the pan
and boil rapidly for 2 minutes until thickened.  Stir in the cream and
seasoning to taste. Spoon over the cutlets and  serve immediately.
Garnish with olives (optional).  Converted by MC_Buster.  NOTES :
Something special to brighten up the lamb chops.  Converted by
MM_Buster v2.0l.

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