Lamb Cutlets Shrewsburycasseroles, lamb, main dish 8 lamb cutlets/chops 1/2 oz fat/oil 4 oz button mushrooms 4 tablespoon redcurrant jelly 2 tablespoon worcester sauce 1 lemon, juice 1 tablespoon flour 300 ml stock (or less) 1 salt & pepper 1 nutmeg 1 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. |
