Dundee Marmalade Lamb Chops Food

LAMB CHOPS WITH MINT SAUCE

Steps:

• For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce.
• For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed.
• Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint.
• Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
• Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.

DUNDEE LAMB CHOPS

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.

WOOD OVEN ROASTED LAMB CHOPS WITH RED ONION MARMALADE AND CELERY ROOT PUREE

Steps:

• Pound garlic, shallot, black peppercorns, lavender, olive oil, and pomegranate molasses in a mortar and pestle to form a rough paste. Rub paste onto lamb chops and allow to rest, covered, at room temperature for 1 1/2 hours or in the refrigerator for up to 24 hours. Allow meat to return to room temperature before cooking.
• Combine onions, salt, pepper, and olive oil in a heavy saute pan and cook, stirring frequently, over medium heat until the onions begin to soften. Add vinegars. Cover surface of onions with a disk of parchment paper and cover pan with a tight fitting lid. Reduce heat to very low and allow to cook undisturbed for 1 hour. Check seasoning and keep warm.
• Combine celery root and milk in a saucepan. Bring to a simmer, partially covered, and simmer until tender, approximately 30 minutes. Using a slotted spoon, remove celery root from pan and put through the fine disk of a food mill. Beat in the salt, pepper, and olive oil. Use leftover cooking liquid as necessary to adjust consistency. Keep warm.
• Final assembly: Scrape excess marinade from the lamb chops and season with sea salt. Roast chops in a wood fired oven or grill over a hot charcoal fire to your desired degree of doneness. Mound 1/4 of the puree in the center of each of 4 warm plates. Lean 2 chops against each mound and put a portion of onion marmalade on the plate near them. Garnish with a few pomegranate seeds.

DUNDEE MARMALADE LAMB CHOPS

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.

LAMB WITH MARMALADE SAUCE

Steps:

• Melt the butter, over moderate heat, in a large saucepan, add the onions& garlic.
• Cook until just beginning to brown-5 minutes.
• Add the lamb and cook until browned lightly 8-10 minutes.
• Add the marmalade, vinegar, mint, salt& cayenne.
• Cook, stirring once in a while, covered for about 20 minutes.
• Season to taste.

DUNDEE ORANGE MARMALADE

Steps:

• Wash the fruit and place in a large pan.
• Add water and cover.
• Bring to a boil, reduce heat and simmer until fruit is soft.
• Let stand until fruit is cool enough to handle.
• Remove fruit from cooking water and cut each orange and lemon in half.
• With a spoon remove pips and pith and return them to the juice.
• Simmer for 25 minutes, then strain and discard pips.
• Meanwhile, cut skins and pulp into small pieces or shreds, whichever you prefer.
• Put fruit, juice and sugar into a large preserving pan and boil rapidly until setting point is reached.
• To determine setting point, use jelly thermometer or stir until 2 drops hang side by side on a wooden spoon when removed from hot liquid Remove from heat, skim and cool slightly.
• Pour into sterilized jars and add 1 Tablespoon whisky to each jar.
• Seal with parrafin and cover.

SHAKE 'N BAKE LAMB CHOPS

Steps:

• Mix together in a paper or plastic bag all the ingredients except the chops and blend well.
• Add the chops, 2 at a time, until well coated.
• Broil 3-4 inches from the heat, about 7 minutes on each side or until cooked as you like it.