🫙 From the Spice Rack
Lamb Cutlets Shrewsbury
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 p...
maineasy
Ingredients8 items
Ingredients
- 8lamb cutlets/chops
- 1/2ozfat/oil
- 4ozbutton mushrooms
- 4tb redcurrant jelly
- 2tb worcester sauce
- 1lemon, juice
- 1tb flour
- 300ml stock (or less)
Directions
- 1
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
- 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, redcurrant 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