Lamb Cutlets Shrewsbury Recipe
Recipe Ingredients
8 lamb cutlets/chops
1/2 oz fat/oil
4 oz button mushrooms
4 tbsp redcurrant jelly
2 tbsp worcester sauce
1 lemon, juice
1 tbsp flour
300 ml stock (or less)
1 salt & pepper
1 nutmeg
1 chopped parsley
Recipe Preparation
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.
Servings: 4
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Lamb Cutlets Shrewsbury Recipe from Recipes 4U
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