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Lamb Cutlets Shrewsbury

Western.Chefs's picture
Ingredients
  Lamb cutlets 8
  Vegetable fat 1⁄2 Ounce (15 Grams)
  Vegetable 1⁄2 Ounce
  Button mushrooms 1⁄4 Pound (100 Grams)
  Red currant 4 Tablespoon
  Red currant jelly 4 Tablespoon
  Worcestershire sauce 2 Tablespoon
  Lemon 1 , freshly squeezed
  Lemon 1
  Flour 1 Tablespoon
  Stock 1⁄2 Pint (3 Deciliter)
  Salt To Taste
  Pepper To Taste, milled
  Freshly ground pepper To Taste
  Ground nutmeg 1 Pinch
  Parsley sprigs 3 , chopped
Directions

GETTING READY
1. Trim fat or skin.
2. Dredge with seasoned flour.
3. Stem and slice mushrooms.
4. Preheat the oven to 325°F (170°C or Gas No. 3)

MAKING
5. In a large frying, melt the butter over moderate heat
6. When hot add the cutlets and sear, on both sides.
7. Remove and transfer cutlets to a casserole.
8. Add mushrooms over the cutlets.
9. In saucepan, blend together currant jelly, W-sauce and lemon juice.
10. Heat, stirring with whisk, until jelly melts.
11. To the drippings in saucepan, add flour and sauté for about 10 minutes on low flame.
12. Add redcurrant sauce and stock, whisking until smooth.
13. Cook, stirring, for about on low flame until sauce is thick.
14. Season sauce to taste.
15. Strain sauce over cutlets and vegetables in casserole.
16. Cover tightly with lid, transfer to middle level of preheated oven
17. Cook for 1 1/2 hours, until meat is fork tender.

SERVING
18. Serve cutlets and mushroom and sauce garnished with parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Lamb
Preparation Time: 
10 Minutes
Cook Time: 
120 Minutes
Ready In: 
130 Minutes
Servings: 
8

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