Lamb Cutlets Shrewsbury

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Lamb Cutlets Shrewsbury

main dish, casseroles, lamb, british

8 lamb cutlets/chops
1/2 oz fat/oil
4 oz button mushrooms
4 tablespoon redcurrant jelly
2 tablespoon worcester sauce
1 lemon, juice
1 tablespoon flour
300 ml stock (or less)
1 salt & pepper
1 nutmeg
1 chopped parsley

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 worcester sauce, redcurrant jelly and lemon juice. Blend together. In the remaining fat in the pan, fry the flour until it is golden - 10 mins 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 till tender (1« hrs or so). Sprinkle with parsley and serve.