Recipes

From The Whisky Kitchen by Sheila McConachie and Graham Harvey, they write "Jura has a delicate nose and salty, nutty finish that balance the strong flavours of this marinade, providing a subtle edge to the dish.
Dundee has long been associated with marmalade so that now whenever marmalade is added to a recipe it immediately gets entitled "Dundee". Here the dish is enhanced even further with the addition of Jura Malt Whisky.  As you will find, whisky and oranges go very well together."

Serves 4  

    8 best end of lamb chops

Marinade
    1 tablespoon olive oil
    1 teaspoon ground allspice
    1 plump clove of garlic, crushed
    20ml heather honey
    salt and freshly ground black pepper  
    50ml white wine vinegar
    75ml stock (lamb or vegetable)
    60ml Jura Malt Whisky
    2 teaspoons orange marmalade
    A large knob of butter

Garnish
    8 thin slices orange

Method

Preheat oven to 220C/Gas 6
Mix together all of the marinade ingredients in a bowl and add the chops, turning them in the marinade. Set aside for no longer than 15 minutes.

Heat a large frying pan and add the chops fat side down, brown the fat then turn the chops and sear on all sides. Put the chops in an ovenproof dish or tray and place it on the top shelf of the oven for 5-10 minutes, depending on how well done you like your lamb chops.

Meanwhile add the marinade to the pan that the chops were cooked in, heat and stir in the marmalade, check the seasoning, adding salt and pepper or more whisky to taste.

Remove the chops from the oven and keep warm while you leave them to rest for about 5 minutes.

Finally add the juices from the chops to the sauce pan, heat and then stir in a knob of butter just before you serve it. This will help to thicken the sauce and make it glossy. Heat carefully, but if it splits don’t worry, just add a little cold stock and whisk it in.

To Serve
Place the chops leaning against each other in the centre of the plate and garnish with the slices of orange. Spoon the sauce around the chops and serve with boiled new potatoes and fresh vegetables.