Lamb Cutlets Shrewsbury
Description
This British main features Cutlets/chops, Fat/oil, Button mushrooms, Redcurrant jelly, Worcester sauce. It delivers bright, zesty notes. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt & Pepper Nutmeg Chopped parsley Trim cutlets and brown on both sides in fat or oil.
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Slice the mushrooms and soften them in the same pan.
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Put the meat & mushrooms in a casserole.
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In a small pan, heat worcester sauce, redcurrant jelly and lemon juice.
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Blend together.
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In the remainin in the pan, fry the flour until it is golden - 10 mins on gentle heat.
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Stir in the mixed liquids.
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Bring to boil, stirring.
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Add enough stock to make a thick sauce.
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Season to taste and strain over cutlets.
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Cook in pre-heated 170 C (338&# 194;°F) oven till tender (1 hrs or so).
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Sprinkle with parsley and serve
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 780.1kcal
- % Daily Value *
- Total Fat 54.8g85%
- Saturated Fat 19.9g100%
- Cholesterol 194.0mg65%
- Sodium 689.7mg29%
- Total Carbohydrate 17.4g6%
- Dietary Fiber 1.1g5%
- Sugars 12.8g
- Protein 53.7g108%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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