When I was living in San Francisco, one of my standard dishes on my restaurant menu—and it remains one of my favorites today—was lamb chops with tomato-mint marmalade.

    • ½ cup orange marmalade
    • 2 cups finely diced fresh tomato
    • ½ cup fresh mint
    • 2 tablespoons cider vinegar
    • 1 tablespoon brown sugar

When dicing tomatoes, first cut them into quarters and remove the seeds. Then dice into quarter-inch pieces. Julienne the fresh mint.

In a saucepan add orange marmalade, cider vinegar, and sugar. Cook until the mixture reduces to a syrup.

Add the tomatoes and cook until the excess water reduces. This will take about 20 minutes.

Add the fresh mint and stir.

The keeps well in the refrigerator or freezer, but should be served warm or room temperature.

To read about how Regina battled her mother in the Ham War by serving lamb with this marmalade (rather than serving pork), click here.