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Lamb Cutlets Shrewsbury




Source of Recipe


Food Down Under


List of Ingredients




8 x Lamb cutlets/chops
1/2 oz Fat/oil
4 oz Button mushrooms
4 tbl Redcurrant jelly
2 tbl Worcester sauce
1 x Lemon, juice
1 tbl Flour
300 ml Stock (or less)
Salt & Pepper
Nutmeg
Chopped parsley


Recipe



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.

Serves 4.