Lamb in Mushroom Sauce Recipe at MyDish

Lamb in Mushroom Sauce

4 stars based on 2 reviews Rate this Recipe

Method

  • In a frying pan melt the butter and quickly brown the chops on all sides. Place the chops in a deep casserole dish with the mushrooms.
  • Stir the flour into the remaining fat in the frying pan, blend in the stock and add redcurrent jelly, worcestershire sauce, lemon juice and nutmeg. Season and heat until boiling, stiring constantly.
  • Pour the sauce over the lamb in the casserole dish, cover and cook at gas mark 3, 170oc for 1 and a quarter, or 1 and a half hours.

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    Ingredients

    • CAULIFLOWER CHEESE
    • 40g butter
    • 8 best neck lamb chops
    • 8oz mushrooms
    • 1 tbls plain flour
    • 300ml lamb stock
    • 4 tbls red current jelly
    • 2 tbls worcester sauce
    • 2 tbls worcestershire sauce
    • 2 tbls lemon juice
    • a pinch nutmeg
    •  salt and black pepper

    By Views 2336  Added Wed Feb 6 2008


    Lamb baked in the oven until tender and mouthwatering.

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