Side Pannel
Lamb Cutlets Shrewsbury
Lamb Cutlets Shrewsbury
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
