Shrewsbury Lamb recipe 442
lamb rib chops
salt and black pepper
chopped, for garnish
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.