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.