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