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Rick Stein’s Icelandic breaded lamb chops with spiced red cabbage

Name: Rick Stein’s Icelandic breaded lamb chops with spiced red cabbage
Yield: Serves 8 as part of a buffet
Cuisine: British recipes
Ingredients: For the spiced red cabbage; 60g unsalted butter; 1 large onion, sliced; 1 red cabbage (750g–1kg), finely shredded; 1 large bramley apple, peeled, cored and chopped; 50ml red wine vinegar; 60g fresh or dried blueberries; 2 tbsp dark brown sugar; 4 tbsp bramble jelly or jam, or redcurrant jelly; 3 cloves; 5cm cinnamon stick; 1½ tsp salt; 20 grinds black pepper; For the lamb chops; Plain flour for dusting; 2 large free-range eggs, beaten; 100g dry white breadcrumbs; 8 British best end lamb chops; 60g clarified butter; 2 tbsp vegetable or rapeseed oil

By: Rick Stein

Published: 9 Dec 16
Updated: 18 Jun 24

Rick Stein’s Icelandic breaded lamb chops with spiced red cabbage

Rick Stein’s easy breaded lamb chops recipe hails from Iceland. Serve alongside a big bowl of homemade spiced red cabbage.

Easy
November 2016

Test kitchen approved

Serves 8 as part of a buffet
Hands-on time 30 min, simmering time 1 hour

Rick Stein’s easy breaded lamb chops recipe hails from Iceland. Serve alongside a big bowl of homemade spiced red cabbage.

Nutrition: per serving

Calories: 451kcals
Fat: 26.3g (12.4g saturated)
Protein: 27.9g
Carbohydrates: 23.4g (13.9g sugars)
Fibre: 4g
Salt: 1.6g

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Ingredients

For the spiced red cabbage

60g unsalted butter
1 large onion, sliced
1 red cabbage (750g–1kg), finely shredded
1 large bramley apple, peeled, cored and chopped
50ml red wine vinegar
60g fresh or dried blueberries
2 tbsp dark brown sugar
4 tbsp bramble jelly or jam, or redcurrant jelly
3 cloves
5cm cinnamon stick
1½ tsp salt
20 grinds black pepper

For the lamb chops

Plain flour for dusting
2 large free-range eggs, beaten
100g dry white breadcrumbs
8 British best end lamb chops
60g clarified butter
2 tbsp vegetable or rapeseed oil

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Method

For the cabbage, heat the butter in a large saucepan (one with a tight-fitting lid) on a medium heat and fry the onion for 5-10 minutes. Add the shredded cabbage, cook for 2 minutes, then add the apple, vinegar, blueberries, brown sugar, jelly or jam, cloves, cinnamon stick, the salt and pepper and 125ml cold water. Cover with the lid and cook for about an hour until softened. After 45 minutes, check the liquid. If it looks dry, add a splash more; if it looks too runny, remove the lid and bubble gently to evaporate the excess. Remove the cloves and cinnamon stick before serving.
Meanwhile, put the flour, beaten eggs and breadcrumbs into 3 separate shallow bowls. Season the lamb, toss in the flour, dip in the eggs, then coat in the breadcrumbs. Heat the clarified butter and oil in a large frying pan until hot, then fry the chops, in batches, for 7-8 minutes per side until golden and cooked through. Serve with the spiced cabbage. The chops are good with buttered, boiled potatoes and fresh parsley too.

Recipe from November 2016 Issue

Nutrition

Nutrition: per serving

Calories: 451kcals
Fat: 26.3g (12.4g saturated)
Protein: 27.9g
Carbohydrates: 23.4g (13.9g sugars)
Fibre: 4g
Salt: 1.6g

delicious. tips

To make the clarified butter, put 100g unsalted butter in a heavy-based saucepan over a low heat until melted. Skim off any foam from the surface, then pour off the clear fat into a bowl, leaving the milky residue (discard).
Make the cabbage in advance and freeze for up to a month.