*  Exported from  MasterCook  *

                         Lamb Cutlets Shrewsbury

Recipe By     : Jacquie Hoare
Serving Size  : 4    Preparation Time :0:00
Categories    : Casseroles                       Lamb

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    Lamb cutlets or chops
     1/2   oz           Fat or oil
   4       oz           Button mushrooms
   4       tb           Red currant jelly
   2       tb           Worcestershire sauce
   1                    Lemon -- juice of
   1       tb           Flour
 300       ml           Stock -- or less
                        Salt & pepper
                        Nutmeg
                        Parsley -- chopped

  Trim cutlets and brown on both sides in fat or oil. Slice the
  mushrooms and soften them in the same pan. Put the meat & mushrooms
  in a casserole. In a small pan, heat Worcestershire sauce, red
  currant 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 170 C oven until tender,
  1-1/2 hours or so. Sprinkle with parsley and serve.

 
                   - - - - - - - - - - - - - - - - - -