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June 2018

Lamb Recipes

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Pumpernickel Stuffing

Pumpernickel Stuffing Recipe
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Lamb Cutlets Shrewsbury Recipe

Lamb Cutlets Shrewsbury recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Lamb Cutlets Shrewsbury recipe  PDF


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 and amp 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 and amp 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 mi ed 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.

Lamb Cutlets Shrewsbury recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
499 people have voted
Last Reviewed on 2018-06-23



Saturday, Jun 23 2018 Download & Print Lamb Cutlets Shrewsbury recipe  PDF   Lamb recipes RSS   New

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