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)
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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