Dundee Marmalade Lamb Chops Recipes

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.

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.

Steps:

• Mix together in a paper or plastic bag all the ingredients except the chops and blend well.
• Add the chops, 2 at a time, until well coated.
• Broil 3-4 inches from the heat, about 7 minutes on each side or until cooked as you like it.

Steps:

• Using the dull side of a knife, "chop" the rosemary sprigs to bruise them and release their fragrance. Season chops with pepper (no salt) and place in a resealable plastic bag along with the garlic, rosemary, and pomegranate juice. Seal bag; massage gently to distribute flavors. Refrigerate for about 1 hour.
• Place orange marmalade into a saucepan. Add vinegar and water. Bring to a boil over medium-high heat and immediately remove from heat. Pour through a fine strainer to remove orange rind. Add pepper flakes. Refrigerate until cold, about 30 minutes. When cold, stir in mint (if jelly is still warm, mint will turn black) until combined.
• Remove lamb from marinade; discard marinade. Salt both sides of the lamb chops. Lightly drizzle with about 1 to 2 teaspoons olive oil.
• Lightly oil a grill and set at medium-high heat. Cook chops until browned and meat is medium rare, about 5 minutes on each side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
• Serve with mint jelly.

Steps:

• Place chops in a glass dish.
• Mix remaining ingredients together and pour over chops.
• Refrigerate at least 6 hours (or overnight).
• Put chops and marinade in an ovenproof dish and cover.
• Bake in a 350F oven for 30 minutes.

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.

Steps:

• Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
• Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
• Brush the sauce over the chops and serve.

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.