Lamb Cutlets In Port
1.5kg lamb cutlets
1 tablespoon butter
1 tablespoon plain flour
1 glass port wine
1/4 teaspoon white pepper
1 small lemon
2 teaspoons red currant jelly
2 1/2 cups stock
Trim and brown cutlets on both sides in butter.
Brown onions separately.
Put cutlets and onions into a deep casserole dish, and add tomatoes.
Brown plain flour in fat, and add stock, celery, salt and pepper.
Squeeze lemon, and pour into this sauce.
Add to dish and cover, bakingina slow oven at 150°C for 2 hours.
Just before serving, add jelly, port and parsley.
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