God has called me not because of what I can do or what I’ve done. My job is to be still, listen, serve, sacrifice, and work for the glory of Him. As a servant, I am purposed to use the gifts He has given to me to invest in my family, my community, and the world. I was blessed with the gift of discernment. After witnessing my mother sharpen her spiritual gift, I often wondered, who replenished her spirit? I learned that God is the ultimate Source. We are born to serve, and it is truly a blessing.
2 Corinthians 12:9 Who is God to me? El Shaddai, Jehovah Shalom, Lord Almighty, my Prince of Peace. God is my Daddy, my Source, and my Keeper.
There was a time in my life when I was waiting tables at Dixie Kitchen in Hyde Park. I was a single mother of two daughters, one in high school and the other in Pre-K. I was a little embarrassed, having been one of Chicago’s most popular “it girls,” now back waiting tables. I was living in Section 8 housing and trying to make it happen for me and the two beautiful children God blessed me with. At the same time I was attending graduate school. I was determined to set the same standard for my girls that I learned from my mother.
During this time in my life, I faced two pivotal moments. I attended a service at Salem Baptist Church. Rev. James Meeks preached that your job was not who you were but what you were called to do at that moment. At the same time, I met Pastor Chris Harris of Bright Star Church Chicago, who became my spiritual advisor. God began to speak personally to me. After weeks of hearing His voice, I asked Pastor Harris, “What does it mean if I keep hearing God’s voice?”
He replied, “It means He trusts you. He has work for you to do.” It was then that I knew that I wasn’t defined by my waitressing job. God was using me even though I felt like the least of these. Now I’m a restaurateur and still one of the best servers in the city. It’s a job I truly love.
The Recipe
Prep Time – 15 minutes
Cook Time – 10 minutes
Total Time – 25 minutes
Servings – 2
INGREDIENTS
8 BABY LAMB CHOPS (FRENCHED ABOUT 1 ½” – 2” THICK)
2 MINCED GARLIC CLOVES
2 – 3 TABLESPOONS EXTRA VIRGIN OLIVE OIL
4 LARGE SPRIGS FRESH ROSEMARY (LEAVES PULLED)
2 TABLESPOONS KOSHER SALT
1 TABLESPOON FRESH GROUND PEPPER
2 TABLESPOONS LEMON JUICE
¼ CUP BUTTER
Directions
1. Rinse lamb chops and place on cookie sheet to season.
2. Season each side of lamb with salt, pepper, garlic, fresh rosemary, lemon juice, and 1 tablespoon of olive oil (for extra flavor, place them in a baggie or container and store in the refrigerator for 2 hours).
3. Remove lamb chops from the refrigerator 30 minutes prior to cooking.
4. Heat olive oil in a cast iron skillet on medium-high heat. Once hot, add the lamb and sear 2 – 3 minutes per side for medium-rare (4 – 5 minutes for medium).
5. Place butter on lamb while in skillet to finish.
6. Remove when butter begins melting and let them sit for 4 minutes before serving.
7. Garnish lamb with fresh rosemary if desired and serve immediately.
Add Brussel sprouts and roasted red potatoes to complement the meal and always remember to give thanks and praise to HIM, our Provider and Keeper.
M VIE CHICAGO is revered as Chicago’s #1 speakeasy and restaurant. In three short years it captured the hearts of many with award-winning gumbo, rich camaraderie, superior customer experience, premium spirits, and the best live music. The memories of those who journeyed behind the brown door and became family will last until we meet again.
