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Shrewsbury Lamb

 

Shrewsbury Lamb recipe
442

Yield

4

servings

Prep

20

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free
 

Ingredients

680.4 g lamb rib chops
or cutlets
14.5 ml/g vegetable oil
or lard
115.6 ml/g mushrooms, button
60 ml currant jelly
30 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.

 

* not incl. in nutrient facts

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Comments

Reluctant cook
Gloucester
 over 7 years ago

Bit too lemony for my taste! Would use half a lemon in future.

Argenta, Canada
 over 2 years ago

What kind of stock?

I would say vegetable or chicken stock. Hope this helps, and happy cooking :)

happyzhangbo
Toronto , Ontario, Canada
 over 2 years ago

Nutrition Facts

Serving Size 345g (12.2 oz)
Amount per Serving
Calories 49953% of calories from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 116mg 39%
Sodium 400mg 17%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 2%
Sugars g
Protein 69g
Vitamin A 0% Vitamin C 14%
Calcium 4% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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