Scottish Recipes: 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).

Recipe Ingredients:

Four leg of lamb chops
2.5 fluid oz (75ml or five tablespoons) vinegar
Half teaspoon ground ginger
4 tablespoons marmalade - from Keiller's of Dundee to be authentic!
4 slices orange for garnish
2 oz (60g or half stick) butter
2½ fluid oz (75ml) water
Half teaspoon paprika
Salt and pepper

Preparation Method:

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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