Lamb Cutlets Shrewsbury: Perfect for Winter Suppers

Lamb Cutlets Shrewsbury

Recipe by The Times. Tried & Tasted by Annabel. Picture by ROMAS FOORDCourse: MainCuisine: BritishDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

30

minutes

Ingredients

  • 15g vegetable fat

  • 8 lamb cutlets

  • 300g button mushrooms, sliced

  • 2 tablespoons butter

  • 1 tablespoon plain flour

  • 4 tablespoons redcurrant jelly

  • 2 tablespoons Worcestershire sauce

  • 300ml vegetable stock

  • 1 tablespoon lemon juice

  • salt and pepper, to taste

  • Pinch of nutmeg

  • chopped fresh parsley

Directions

  • Preheat the oven to 170℃/Gas 3.
  • If necessary trim the cutlets.
  • Heat the vegetable fat in a frying pan and brown the cutlets on both sides. Remove from the pan and arrange in a casserole dish with the mushrooms.
  • Measure the redcurrant jelly, Worcestershire sauce and lemon juice into a saucepan. Stir over a low heat until the jelly has melted and the ingredients are blended. Remove from the heat.
  • Add the flour to the hot fat remaining in the frying pan (if necessary add an extra nut of fat to help absorb the flour). Stir over a low heat for about 10 minutes, until the mixture has turned a golden brown. Stir in first the jelly mixture, and then sufficient stock to make a thick gravy. Bring up to the boil stirring all the time to get the mixture smooth. Taste and season with salt, pepper and nutmeg. Strain the gravy over the cutlets.
  • Cover and place in a moderately slow oven (170℃/Gas 3) and cook for 1½ hours.
  • Serve sprinkled with chopped parsley.

Cook’s Tip

  • My husband’s favourite! Serve with mashed potato and a selection of green vegetables.

4 Comments

  1. Avatar

    Apart from an increase in the quantity of mushrooms (100g increased to 300g), you have lifted the entire recipe almost word for word from “The Times Cookery Book” by Katie Stewart, published 1972. You do realise that appearing to be passing this off as your own is nothing short of plagiarism, don’t you? Perhaps you may wish to edit this article in order to credit the person who wrote this recipe. Adding a few mushrooms doesn’t “turn a lemon into a melon”, to quote your own motto!

    • Annabel

      I actually got this recipe from my own mother so perhaps she got it from Katie Stewart back in 1972. I did actually give a credit to the Times and to the photographer ROMAS FOORD however the Times gave no credit to Katie Stewart in their article in 2013. We NEVER attempt to pass recipes off as our own. If you read the intro to this section we say, ‘We’ve tested (and tasted) every one of the 700 recipes on this website’ and we never say they are our original recipes. Wherever possible we give a credit to the source where we have found the recipe and then tried it. We also often add our own shortcuts.

  2. Avatar

    Well said Annabel!
    I think you are both wonderful-I so look forward to your emails-in fact I have just enlisted another friend and told her that she will soon feel that you are her friends too!
    Please keep up the great work!

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