• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Lamb Cutlets Shrewsbury

  • Recipe Submitted by on

Category: Lamb/Sheep, Casseroles, Main Dish

 Ingredients List

  • 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


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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