Lamb Cutlets Shrewsbury Recipe

Free Recipe Lamb Cutlets Shrewsbury

Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4

Ingredients for Lamb Cutlets Shrewsbury Recipe

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

Lamb Cutlets Shrewsbury 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