Jugged Lamb Recipe
Jugged Lamb with Lamb Cutlets, Onion, Butter, Tomatoes, Stock, Lemon, Port Wine, Red Currant Jelly and Parsley.
INGREDIENTS
1 lb (450g) Well Trimmed Lamb Cutlets
1 Onion, quartered
1/2 oz (13g) Butter
2 Tomatoes
1 dessertspoonful Flour
1/2 pint (300ml) Stock
1 Lemon
Salt & Pepper
Celery Salt
1 teaspoonful Red Currant Jelly
Chopped Parsley
1/2 Glass of Port Wine
METHOD
Brown the quartered onion in the butter, transfer to a casserole and brown the cutlets on both sides in the same fat, putting them afterwards with the onions. Add two peeled medium tomatoes and a dessertspoonful of flour first browned in the fat from which the cutlets were taken.
Now stir smoothly in the stock seasoned with salt, pepper and celery salt. Squeeze in the juice of a small lemon and cook, closely covered, in a moderately slow oven (160C / 325F / Mark 3) for two hours.
Ten minutes before serving stir in the red currant jelly, chopped parsley and port wine and finish cooking.
Serves 4.
Based on the Jugged Lamb recipe in:
Britain's Favoured Recipes
by Ambrose Heath (Wolfe Publishing 1964).