Ingredients
- Servings: 4
- 8 lamb cutlets, trimmed of fat
- 2 teaspoons butter
- 1/2 cup red currant jelly
- 2 tablespoons french mustard
Recipe
- 1 melt butter in a large frying pan & cook cutlets for a minute or two on both sides until well browned; pour off any fat from pan.
- 2 combine mustard & red currant jelly; add to cutlets in the pan. keep over a low heat turning the cutlets to coat with the melting glaze.
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