Lamb cutlets shrewsbury

4 servings

Ingredients

Quantity Ingredient
8 Lamb cutlets/chops
½ ounce Fat/oil
4 ounces Button mushrooms
4 tablespoons Redcurrant jelly
2 tablespoons Worcester sauce
1 Lemon, juice
1 tablespoon Flour
300 millilitres Stock (or less)
Salt & Pepper
Nutmeg
Chopped parsley

Directions

Trim cutlets and brown on both sides in fat or oil. Slice the mushrooms and soften them in the same pan. Put the meat & mushrooms in a casserole. In a small pan, heat worcester sauce, redcurrant jelly and lemon juice. Blend together. In the remaining fat in the pan, fry the flour until it is golden - 10 mins on gentle heat. Stir in the mixed liquids. Bring to boil, stirring. Add enough stock to make a thick sauce. Season to taste and strain over cutlets. Cook in pre-heated 170 C oven till tender (1« hrs or so). Sprinkle with parsley and serve. Submitted By IAN HOARE On 12-24-94

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