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

Method

1. 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.
2. 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.