Dundee Lamb Chops Recipes

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.

LAMB CHOPS WITH ROSEMARY AND GARLIC

Steps:

• Check for doneness: At this point, if you want your lamb chops rare, they are likely cooked enough. If you would like your chops more cooked, you can put them in a 400°F oven for 3 to 5 minutes, or keep them in the hot pan, lower the heat to warm, and cover the pan for a few minutes. Note that rib chops are so small, and cook so quickly, checking for internal temperature with a thermometer can be impractical. For this reason I use the finger test to check the doneness of the chops. That said, if you have an instant read thermometer and want to check thick chops, aim for 125°F for rare, 135°F medium-rare, and 140°F for medium.
• Rest the chops: When done, remove the chops from the pan, cover with foil and let rest 3 to 5 minutes before serving.

GRILLED LAMB CHOPS

Steps:

• In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
• Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

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.