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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. 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.
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