Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Lamb cutlets shrewsbury   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.