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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


    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.




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