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Yield: 4 Servings
Ingredients:
* 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)
Instructions:
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 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.
Ingredients:
* 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)
Instructions:
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 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.
