Recipe for Lamb Cutlets Shrewsbury


8 lamb cutlets/chops
1/2 oz fat/oil
4 oz button mushrooms
4 tablespoon redcurrant jelly
2 tablespoon worcester sauce
1 lemon, juice
1 tablespoon flour
300 ml stock (or less)
1 salt & pepper
1 nutmeg
1 chopped parsley


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.

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