Prep 10 mins
Cook 50 mins
Thanks to Mrs Keiller of Dundee, who bought a load of surplus oranges and made them into marmalade, Dundee is forever associated with that fruit (and jute and journalism as well as jam). So whenever marmalade is added to a recipe (as here) it immediately becomes "Dundee". The quantities below will serve four (unless the chops are very small or the appetites are large). Serve with a twist of orange on top of the chops and with boiled potatoes and fresh vegetables.
- 4 lamb chops
- 5 tablespoons vinegar
- 1⁄2 teaspoon ground ginger
- 4 tablespoons marmalade, from Keiller's of Dundee to be authentic
- 4 slices oranges, for garnish
- 2 ounces butter
- 5 tablespoons water
- 1⁄2 teaspoon paprika
- salt and pepper
- You will need a frying pan with a heavy base and a close-fitting lid.
- First, brown the chops in the butter.
- Sprinkle the ginger, paprika, salt and pepper over the chops and add water and vinegar.
- Place a generous tablespoon of marmalade on the top of each chop.
- Bring to a slow simmer and cook for 45 minutes on a very low heat. If required, add a little extra water.
These are out of this world. Tender, bittersweet, fantastic! I used shoulder chops so the appearance isn't as nice as I would like (I definitely would use arm, rib or loin chops for guests) but the flavor can't be beat. And they are so easy. Thanks for posting this!!