Recipe by Mille®
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).
Top Review by Highland Lass
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!
- 4 leg lamb chops
- 2 1⁄2 fluid ounces vinegar
- 1⁄2 teaspoon ground ginger
- 4 tablespoons keiller's marmalade or 4 tablespoons robertson's marmalade
- 4 slices oranges, for garnish
- 2 ounces unsalted butter
- 2 1⁄2 fluid ounces water
- 1⁄2 teaspoon paprika
- salt and pepper, to taste
Directions See How It's Made
- 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.