Rick Stein’s Icelandic breaded lamb chops with spiced red cabbage
- November 2016
- Serves 8 as part of a buffet
- Hands-on time 30 min, simmering time 1 hour
Rick Stein’s breaded lamb chop recipe hails from Iceland and is undeniably moreish. Serve alongside the spiced red cabbage for an extra element of flavour.
- 26.3g (12.4g saturated)
- 23.4g (13.9g sugars)
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
- 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.
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.
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