Lamb Shrewsbury

Recipe for: LAMB SHREWSBURY

Ingredients:

• 4 lamb cutlets or rumps (inc bones if possible)
• 1 tblsp oil or dripping
• 2 tblsp redcurrant jelly
• 1 tblsp Worcestershire sauce
• 1 lemon juiced
• 120g open-cap mushrooms, thinly sliced
• 1 tblsp flour
• Salt & pepper
• Grated nutmeg
• 250ml good meat stock

 Method:

1. heat the oven to 150C/ fan 130C/ 300F/ gas 2
2. season the meat and, using a roomy flame-proof casserole, brown it in the oil or dripping until well-coloured and the fat on the meat has been rendered
3. in another pan, over a very faint heat, melt the redcurrant jelly, Worcester sauce and lemon juice
4. lift out the meat & set aside, tipping away the fat except for about 1 tblsp
5. add the mushrooms to this, cooking till golden, then add the flour
6. stir until the flour has cooked out – 1 to 2 minutes
7. add the melted jelly mixture & the stock, stirring to obtain a thickened gravy-ish consistency
8. return the meat to the pot, & bring back to a gentle simmer, grating over the nutmeg
9. cover & cook very slowly for 1½ hours, checking occasionally
10. once cooked, lift out the meat & carefully slice into two or three pieces
11. place on a hot serving plate
12. skim any excess fat from the top of the mushroom gravy (using sheets of kitchen paper or a turkey-baster), check the seasoning & spoon over the meat