Title: Lamb cutlets shrewsbury
 Categories: Main dish, Lamb, British, Casseroles
      Yield: 4 Servings
 
      8    Lamb cutlets/chops
    1/2 oz Fat/oil
      4 oz Button mushrooms
      4 tb Redcurrant jelly
      2 tb Worcester sauce
      1    Lemon, juice
      1 tb 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
  pre-heated 170 C oven till tender (1« hrs or so). Sprinkle with
  parsley and serve.