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Dundee Lamb Chops

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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.”
READY IN:
1hr
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

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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