Best 6 Dundee Marmalade Lamb Chops Recipes

ROASTED HERBED LAMB CHOPS WITH ORANGE MARMALADE SAUCE

Steps:

• For Sauce: Stir marmalade in small skillet over medium heat until marmalade melts. Strain into small bowl, discarding solids. Return marmalade to skillet. Stir in remaining ingredients. Stir over medium heat until blended and warmed through, about 2 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Rewarm before using.) For Lamb Chops: Mix rosemary, basil, garlic, and orange peel in small bowl. Brush olive oil over lamb; sprinkle with salt and pepper. Divide herb mixture among racks of lamb, spreading all over and pressing to adhere. Cover; chill at least 1 hour and up to 1 day. Preheat oven to 475 degrees F. Cut each lamb rack into double chops. Stand chops, rounded side up, on rimmed baking sheet. Roast chops until thermometer inserted into center registers 130 degrees F for medium-rare, about 12 minutes. Let stand 10 minutes. Cut between bones into individual chops. Arrange chops, pink side up, on platter. Serve sauce alongside.

DUNDEE LAMB CHOPS

Steps:

• 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.

DUNDEE MARMALADE LAMB CHOPS

Steps:

• 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.

MARINATED BARBECUE LAMB WITH SHALLOT MARMALADE, SERVED WITH GRIDDLED VEGETABLES

Steps:

• Make the marinade - in a bowl, whisk together 150ml olive oil, lemon juice, mustard, garlic, fennel tops and mint, a good pinch sea salt flakes and freshly ground black pepper.
• Pour half the marinade into a long dish, sit the lamb on top and cover with the remaining marinade. Set aside for at least 30 mins so that the flavours develop.
• Heat a frying pan over a high heat, add the shallots, garlic, ginger, curry powder, sugar, 4 tbsp oil and fry for 2-3 mins, stirring until caramelised. Turn down heat and add leaves from 4 thyme sprigs. Season and cook on medium heat for about 15 mins, stirring occasionally.
• Deglaze with wine vinegar, cook for another 5 mins, then stir in the crème fraîche and cook 2-3 mins. You should have a creamy soft mixture. Set aside to cool. The marmalade will keep in the fridge for up to 3 days.
• Lightly trim the fennel roots, then quarter and cut each bulb into 8 wedges. Slash each wedge down the centre almost to the root. Lay on a plate, drizzle with a little oil and the balsamic vinegar. Season lightly.
• For the asparagus, cut off woody ends on the diagonal, then split each spear down the centre almost to the tips. Drizzle with a little oil and season well.
• For the peppers, remove stalk, slit open, remove seeds and ribs, then open out and cut into long 2cm-thick strips.
• Sprinkle the bread slices with crushed salt, more thyme leaves and lightly drizzle some oil. Set all the vegetables and bread aside.
• Lift meat from the marinade and lightly shake to remove any excess marinade. Place on the hot griddle (take care, as the griddle will flame up) and cook 6-7 mins each side, moving to the side of the grill if they start to burn. Press meat with the back of a fork to check for doneness (see Gordon's tips, below). I serve my lamb medium rare. Allow 2 mins extra each side for well done. Remove cooked meat and leave to rest for 10 mins.
• Griddle vegetables starting with the fennel, allowing 3 mins each side until chargrilled and lightly softened. Then cook asparagus for 4-5 mins turning once, the pepper strips (3-4 mins) and finally the bread until lightly toasted. Slice the meat thinly lengthways. Spread the toast with shallot marmalade, top with the lamb and serve with the vegetables alongside.

LAMB WITH MARMALADE SAUCE

Steps:

• Melt the butter, over moderate heat, in a large saucepan, add the onions& garlic.
• Cook until just beginning to brown-5 minutes.
• Add the lamb and cook until browned lightly 8-10 minutes.
• Add the marmalade, vinegar, mint, salt& cayenne.
• Cook, stirring once in a while, covered for about 20 minutes.
• Season to taste.

EASY ORANGE MARMALADE LAMB

Steps:

• Combine teriyaki sauce, orange juice and garlic and pour over the lamb in a glass casserole dish.
• Refrigerate, covered, for up to 12 hours, turning occasionally.
• Grill 4-6 inches from coals or heat source until done (depends on size of leg) about 45 minutes.
• Baste occasionally with teriyaki mixture.
• Add the orange marmalade during the last half hour of cooking.