Shrewsbury Lamb

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1 hours Prep: 20 minutes Cook: 1 hours
145 calories per serving view nutrition facts
4 servings suggest servings

Ingredients

8 Lamb cutlets/ lamb chops or cutlets
1/2ounce vegetable oil or lard
4ounces mushrooms, button
4tablespoons red currant jelly
2tablespoons worcestershire sauce
1each lemon juice of
1tablespoon flour, all-purpose
2cups stock or less
1x salt and black pepper to taste
1x nutmeg to taste
1x parsley leaves chopped, for garnish

Directions

Trim chops or cutlets and brown on both sides in fat or oil.

Slice the mushrooms and soften them in the same pan.

Put the meat and 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 325 degrees F oven till tender, about 1 hour.

Sprinkle with parsley and serve.

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