Lamb Cutlets Shrewsbury

• 8 lamb cutlets
• ½ oz (15 g) vegetable fat
• ¼

Trim the excess fat from the cutlets. Heat the fat in a frying pan, then brown the cutlets on both sides in the hot fat. Trim and slice the mushrooms. Remove the cutlets from the pan and place in a casserole dish with the mushrooms. Measure the redcurrant jelly, Worcestershire sauce and lemon juice into a saucepan. Stir over low heat until the jelly has melted and the ingredients blended. Stirr