Red Currant Cutlets

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

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.
3. Keep over a low heat turning the cutlets to coat with the melting glaze.

cutlets, butter, red currant

Taken from www.food.com/recipe/red-currant-cutlets-231273 (may not work)