Dundee Orange Lamb Chops
4 Leg Lamb Chops
80ml (3floz) Wine Vinegar
60ml (2floz) Lamb Stock or Water
50g (2oz) Butter
4 tbsp Dundee Marmalade
4 Orange Slices
½ tsp Paprika
½ tsp Ground Ginger
Salt and Pepper
Melt the butter in a heavy based frying pan (with a close-fitting lid), saute the chops until lightly golden brown.
Sprinkle with paprika, ginger and season to taste.
Add the stock (or water) and vinegar.
Spoon a tablespoon of marmalade over each the of chops.
Cover and simmer gently for 35-40 minutes, add extra stock if needed.
Garnish with a twist of orange on each the of chops.
Serve with potatoes and seasonal vegetables.
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