Lamb Cutlets Braised in Red Wine and Redcurrant Jelly

These are simple to make, good to eat, and convenient in that they can be prepared and baked well in advance of your guests arriving, and covered and kept warm in a low-temperature oven. I like to serve them with very well and creamily mashed potatoes and with leeks in a nutmeg-flavoured creamy sauce. Sautéed parsnips are another delicious and complementary accompaniment.