Dundee Lamb Chops

Total Time
10 mins
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.

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  1. You will need a frying pan with a heavy base and a close-fitting lid.
  2. First, brown the chops in the butter.
  3. Sprinkle the ginger, paprika, salt and pepper over the chops and add water and vinegar.
  4. Place a generous tablespoon of marmalade on the top of each chop.
  5. Bring to a slow simmer and cook for 45 minutes on a very low heat. If required, add a little extra water.
  6. Serve.
Most Helpful

5 5

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!!