Recipe - Lamb Cutlets Shrewsbury

8 Lamb cutlets/chops
One half ounce Fat/oil
4 ounce Button mushrooms
4 tablespoon Redcurrant jelly
2 tablespoon Worcester sauce
1 Lemon, juice
1 tablespoon Flour
300 ml Stock (or less)
Salt & Pepper
Nutmeg
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
preheated 170 C oven till tender (1« hrs or so).
Sprinkle with parsley and serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini