Title: Lamb Cutlets Shrewsbury
Categories: Entree British Casserole Meat
Yield: 4 Servings
| 8 | | Lamb cutlets/chops |
| 1/2 | oz | Fat/oil |
| 4 | oz | Button mushrooms |
| 4 | tb | Red currant 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, red currant 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.