Alan Titchmarsh’s Lamb Cutlets

Main courseServes 4

# Trim excess fat from cutlets. Heat fat in frying pan, brown cutlets on both sides in hot fat. # Trim and slice mushrooms. # Remove cutlets from pan and place in casserole dish with mushrooms. # Measure redcurrant jelly, Worcester sauce and lemon juice into a saucepan. # Stir over low heat until jelly has melted and ingredients are blended. (Stirring with a whisk often helps redcurrant jelly to soften.) Draw off the heat. # Add flour to hot fat remaining in frying pan and if necessary, add extra to help absorb the flour. Stir over low heat for about 10 minutes until a golden brown. Stir in jelly mix and then sufficient stock to make a thick gravy. Bring to boil stirring all the time to get smooth. Season with salt, pepper and nutmeg. Strain over cutlets. # Cover and place in a moderate to slow oven (325f/170c or gas 3) and cook for 1 1/2 hours. # Sprinkle with parsley and serve.


* 8 Lamb cutlets * 1/2 oz veg fat * 4 ozs button mushrooms * 4 tbsp redcurrant jelly * 2 tbsp Worcester sauce * Juice of 1 lemon * 1 level tbsp plain flour * 1/4 - 1/2 pt stock * Salt and freshly ground pepper * Pinch ground nutmeg * Chopped parsley