This flavourful and rustic favourite is a fantastic main dish and perfect with mashed potatoes and seasonal vegetables.
20 people made this
3 tablespoons olive oil
6 lamb cutlets
300g button mushrooms, sliced
2 tablespoons butter
1 teaspoon plain flour
3 tablespoons red currant jelly
2 tablespoons Worcestershire sauce
300ml vegetable stock
1 tablespoon lemon juice
salt and pepper, to taste
chopped fresh parsley
Method Prep:10min › Cook:50min › Ready in:1hr
Preheat the oven to 180 C / Gas 4.
Heat the oil in a frying pan and brown the cutlets on both sides. Remove from the pan and arrange in a casserole dish with the mushrooms.
In the same frying pan and over a medium heat, add the butter followed by the flour. Stir until straw coloured then whisk in the red currant jelly and the Worcestershire sauce. Gradually whisk in the stock, lemon juice, seasoning and parsley. Pour the sauce over the lamb.
Bake in the oven for 30 to 40 minutes until the lamb is no longer pink in the centre. Remove from the oven and serve hot.