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.
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