Prep 5 mins
Cook 55 mins
Thanks to a Mrs. Keiller of Dundee, who bought a load of surplus oranges and made them into marmalade, Dundee will forever be associated with that fruit (and jute and journalism as well as jam). So whenever marmalade is added to a Scottish recipe it is immediately labeled as "Dundee". The quantities below will serve four (unless the chops are very small or the appetites are large).
- 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.
- Serve with a twist of orange on top of the chops and with boiled potatoes and fresh vegetables.
Found myself with two thick fresh lamb leg chops and decided to give your recipe a go. The marmalade and ginger imparted such a lovely flavour. The vinegar must be the trick - the chops were lovely and tender. I served them with Baked Sweet Onions (#18326), which turned out to be a great match. Thank you for sharing – brilliant!
What a great flavor for lamb I loved them. Because I was only cooking for two I cut the recipe in half (worked fine) and took one liberty - I used Robertsons Ginger Marmalade and omitted the ground ginger . Very tasty recipe - I love lamb so this is a great addition to my lamb recipes Thanks Miller and Mrs Dundee
I made this with loin chops from Costco. I used Dundee marmalade which cost double the price of Smuckers but hoped it would be worth it. After cooking on the lowest flame possible this were overdone after 25 minutes. The marmalade had all but disappeared into the vinegar sauce. I made there for a house guest from Scotland. Although they were fairly tender they lacked flavor and as I said, overdone. Sorry, but I will not make again.