Lamb Cutlets Shrewsbury Recipe

Lamb Cutlets Shrewsbury Recipe

Ingredients:

8 pcs of lamb (cutlets or chops)
1 Tbsp of fat or oil
8 Tbsps of mushrooms (button); sliced
2 Tbsps of Worcestershire sauce
4 Tbsps of red currant jelly
Juice from 1 pc of lemon
300 ml of stock
1 Tbsp of flour
Salt
Pepper
Nutmeg (ground)
Parsley; chopped

Instructions:

Trim the cutlets then brown each side on oil inside the skillet. Add the sliced mushrooms till softened. Transfer meat and mushrooms onto a baking dish.
Heat the Worcestershire, juice, and red currant jelly inside a pan; blend them well. Fry flour with remaining oil on the skillet till golden, about 10 minutes above low heat. Add the mixture of juice; let it boil while stirring constantly.

Add just enough amount of stock, making the sauce thick. Season salt and pepper then strain onto the cutlets. Bake inside preheated oven, 338 degrees F for one hr or more until tender. Sprinkle parsley then serve at once.

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