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| Home -> [Casseroles, Entrees, Irish, Lamb & Mutton, Meats] -> [Lamb cutlets shrewsbury Recipe] |
Lamb cutlets shrewsbury
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Casseroles, Entrees, Irish, Lamb & Mutton, Meats |
Rating: |
0 |
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Ingredients:
| 8
| | Lamb cutlets/chops | | 1/2
| oz | Fat/oil | | 4
| oz | Button mushrooms | | 4
| tbsp | Red currant jelly | | 2
| tbsp | Worcester sauce | | 1
| | Lemon, juice | | 1
| tbsp | Flour | | 300
| ml | Stock (or less) | | | Salt & Pepper | | | Nutmeg | | | Chopped parsley |
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Procedures:
| 1 | Trim cutlets and brown on both sides in fat or oil. | | 2 | Slice the mushrooms and soften them in the same pan. | | 3 | Put the meat & mushrooms in a casserole. | | 4 | In a small pan, heat worcester sauce, red currant jelly and lemon juice. | | 5 | Blend together. | | 6 | In the remaining fat in the pan, fry the flour until it is golden - 10 mins on gentle heat. | | 7 | Stir in the mixed liquids. | | 8 | Bring to boil, stirring. | | 9 | Add enough stock to make a thick sauce. | | 10 | Season to taste and strain over cutlets. | | 11 | Cook in pre-heated 170 c oven till tender (1?hrs or so). | | 12 | Sprinkle with parsley and serve |
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