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Dundee Marmalade Lamb Chops




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


original recipe by Mille
modified by BL Olson


List of Ingredients




4 leg lamb chops
2 1/2 fluid ounces corn or other gf vinegar
1/2 teaspoon ground ginger
4 tablespoons Keiller's Marmalade or Robertson's Marmalade
4 slices oranges, for garnish
2 ounces cf margarine or ghee
2 1/2 fluid ounces water
1/2 teaspoon paprika
salt and pepper, to taste

Recipe



You will need a frying pan with a heavy base and a close-fitting lid.

First, brown the chops in the margarine or ghee. Ghee burns
easily so watch carefully.

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.