Red Currant Cutlets

4 ingredients
3 steps

Ingredients

  • 8 lamb cutlets, trimmed of fat
  • 2 teaspoons butter
  • 12 cup red currant jelly
  • 2 tablespoons French mustard

Directions

  1. 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. 2
    Combine mustard & red currant jelly; add to cutlets in the pan.
  3. 3
    Keep over a low heat turning the cutlets to coat with the melting glaze.

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