Dundee Lamb Chops Food

DUNDEE LAMB CHOPS

Dundee Lamb Chops image

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.

Provided by English_Rose

Categories < 60 Mins

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 9

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

Steps:

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.

DUNDEE MARMALADE LAMB CHOPS

Dundee Marmalade Lamb Chops image

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).

Provided by Millereg

Categories Lamb/Sheep

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

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

Steps:

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.

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