Lamb cutlets shrewsbury

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Recipe by: marie-anais

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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