Shrewsbury Lamb
Shrewsbury Lamb recipe
Yield
4 servingsPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
lamb rib chops
or cutlets |
|
| ½ | ounce |
vegetable oil
or lard |
|
| 4 | ounces |
mushrooms, button
|
|
| 4 | tablespoons |
currant jelly
|
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 1 |
lemon
juice of |
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 2 | cups |
stock
or less |
|
|
salt and black pepper
to taste |
*
|
||
|
nutmeg
to taste |
*
|
||
|
parsley leaves
chopped, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
lamb rib chops
or cutlets |
|
| 14.5 | ml/g |
vegetable oil
or lard |
|
| 115.6 | ml/g |
mushrooms, button
|
|
| 6E+1 | ml |
currant jelly
|
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 1 | each |
lemon
juice of |
|
| 15 | ml |
all-purpose flour
|
|
| 473 | ml |
stock
or less |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
nutmeg
to taste |
*
|
| 1 | x |
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 minutes 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℉ (160℃) oven until tender, about 1 hour. Sprinkle with parsley and serve.
