- 8 lamb cutlets, trimmed of fat
- 2 teaspoons butter
- 1⁄2 cup red currant jelly
- 2 tablespoons French mustard
Directions See How It's Made
- 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.
- 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.