Lamb Cutlets With Spinach

This, then, is how Jesus made atonement – how He paid it all. The punishment which was due to us He voluntarily received. The death which was the wages of our sin He underwent. The stripes with which we deserved to be beaten fell upon His willing back. The chastisement which was owing us was borne by Him. The price we would have paid by endless suffering He paid by an infinite sacrifice. It should have been I who cried out, “My God, my God, why hast thou forsaken me?” It should have been He who said: “I am persuaded that nothing shall separate me from the love of God.” Because Jesus paid it all, it was He who was forsaken and we who never shall be. Because He drank the full cup of divine wrath, we shall never taste it. “There is therefore now no condemnation to them that are in Christ Jesus.”

John Gerstner

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

INGREDIENTS

8		Lamb cutlets
1		Egg
		Breadcrumbs
1	oz	Butter
2	T	Thin cream or
		Top of the milk
		Salt and pepper
		Nutmeg
1		Packet frozen spinach

INSTRUCTIONS

Trim cutlets, brush with beaten egg sprinkled with salt and pepper
Coat cutlets with breadcrumbs. Fry quickly in melted butter until
browned on both sides. Reduce heat and continue cooking until tender.
Cook spinach as directed on the packet. Stir in cream or milk and a
good pinch grated nutmeg. Pile spinach in the centre of a hot dish,
arrange cutlets round and serve. Cooking time : 20 minutes Walt MM

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