Dundee Lamb Chops

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.

• Ready In: 1 hr
• Serves: 2-4

Ingredients

• 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

Directions

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.