Traditional 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).
Four leg of lamb chops
2.5 fluid ounces (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 ounces (60g or half stick) butter
2½ fluid ounces (75ml) water
Half teaspoon paprika
Salt and pepper
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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