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Lamb cutlets shrewsbury recipe And Books

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Lamb cutlets shrewsbury recipe and books

So you would like to know how to make Lamb cutlets shrewsbury recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


lamb cutlets shrewsbury

9 lamb cutlets from best end of neck trimmed of any excess fat
25g dripping
110g button mushrooms trimmed and sliced finely
4 tablespoons of a good quality redcurrant jelly
2 tabkspoons Worcestershire sauce
Juice of 1 lemnn
1 level tablespoon plain flour
150ml red wine
Freshly grated nutmeg
Salt and fresh milled black pepper
chopped parsley to decorate

Preheat oven to gas mark 3 325F (170C).

First heat half the dripping in a wide pan and brown the cutlets.
Remove them from the pan and arrange them in a casserole with the sliced mushrooms (these dont need pre cooking).
Then add the rest of the dripping to the pan and leave aside.
To make the sauce combine the redcurrant jelly Worcestershire sauce and lemon juice in a saucepan (preferably non stick) and stir continuously over a low heat until the ingredients are well and truly combined.
Now heat the rest of the dripping in the fryingpan add the flour and stir until it is golden brown.
Then stir in the jelly mixture and sufficient red wine to make a thick gravy.
Stir and bring the mixture up to simmering point season to taste with nutmeg salt and freshly milled black pepper and then pour the sauce over the cutlets put a lid on and place the casserole in the oven and cook for 30 minutes.
Then sprinkle on the chopped parsley and serve with new potatoes cooked in their skins and tossed in butter and freshly chopped mint.

This Recipe Serves 3 people



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We truly hope you will like this American recipe, and enjoy your tasty Lamb cutlets shrewsbury recepie. Check out these great recipe books and learn how to make Lamb cutlets shrewsbury!
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