Icelandic breaded lamb chops with spiced red cabbage recipe
 Little lamb chops are coated in breadcrumbs and simply fried. Serve with braised red cabbage and buttered potatoes for an easy dinner party dish. 60g/2¼oz butter1 large onion, thinly sliced1 red cabbage (around 750g–1kg/1lb 10oz–2lb 4oz), thinly shredded1 large Bramley apple, peeled, cored and chopped50ml/2fl oz red wine vinegar60g/2¼oz blueberries2 tbsp dark brown sugar4 tbsp bramble jelly or jam (or redcurrant jelly)3 cloves5cm/2in length cinnamon stickfreshly ground black pepper1½ tsp salt 60g/2¼oz butter 1 large onion, thinly sliced 1 red cabbage (around 750g–1kg/1lb 10oz–2lb 4oz), thinly shredded 1 large Bramley apple, peeled, cored and chopped 50ml/2fl oz red wine vinegar 60g/2¼oz blueberries 2 tbsp dark brown sugar 4 tbsp bramble jelly or jam (or redcurrant jelly) 3 cloves 5cm/2in length cinnamon stick freshly ground black pepper 1½ tsp salt 16 small best-end lamb chops100g/3½oz plain flour2 free-range eggs, beaten100g/3½oz fresh white breadcrumbs60g/2¼oz butter, for frying2 tbsp vegetable or rapeseed oil salt and pepper 16 small best-end lamb chops 100g/3½oz plain flour 2 free-range eggs, beaten 100g/3½oz fresh white breadcrumbs 60g/2¼oz butter, for frying 2 tbsp vegetable or rapeseed oil salt and pepper new potatoes, boiled knob of butter1 tsp freshly chopped parsley new potatoes, boiled knob of butter 1 tsp freshly chopped parsley Method For the red cabbage, melt the butter in a large saucepan and gently fry the onion until soft. Add the red cabbage and cook for 2 minutes. Add the apple, vinegar, blueberries, brown sugar, bramble jelly, cloves, cinnamon stick and 125ml/4fl oz water. Season with 20 turns of a black pepper mill and the salt. Cover with a tight-fitting lid and cook for 45 minutes, then check the liquid, if drying out add a splash more water; if there is a lot of liquid in the pan, remove the lid so any excess evaporates. Cook for another 15 minutes. For the lamb, season the chops with salt and pepper. Put the flour, beaten eggs and breadcrumbs in separate shallow bowls. Toss the chops in the flour, then dip in the beaten egg and coat with the breadcrumbs. Heat the butter and oil in a large frying pan. Once hot, fry the chops until golden-brown all over and cooked through (about 7–8 minutes on each side). To serve, remove the cinnamon stick and cloves from the cabbage. Serve the cabbage and chops with boiled new potatoes rolled in melted butter and sprinkled with chopped parsley. For the red cabbage, melt the butter in a large saucepan and gently fry the onion until soft. Add the red cabbage and cook for 2 minutes. Add the apple, vinegar, blueberries, brown sugar, bramble jelly, cloves, cinnamon stick and 125ml/4fl oz water. Season with 20 turns of a black pepper mill and the salt. Cover with a tight-fitting lid and cook for 45 minutes, then check the liquid, if drying out add a splash more water; if there is a lot of liquid in the pan, remove the lid so any excess evaporates. Cook for another 15 minutes. For the red cabbage, melt the butter in a large saucepan and gently fry the onion until soft. Add the red cabbage and cook for 2 minutes. Add the apple, vinegar, blueberries, brown sugar, bramble jelly, cloves, cinnamon stick and 125ml/4fl oz water. Season with 20 turns of a black pepper mill and the salt. Cover with a tight-fitting lid and cook for 45 minutes, then check the liquid, if drying out add a splash more water; if there is a lot of liquid in the pan, remove the lid so any excess evaporates. Cook for another 15 minutes. For the lamb, season the chops with salt and pepper. Put the flour, beaten eggs and breadcrumbs in separate shallow bowls. Toss the chops in the flour, then dip in the beaten egg and coat with the breadcrumbs. For the lamb, season the chops with salt and pepper. Put the flour, beaten eggs and breadcrumbs in separate shallow bowls. Toss the chops in the flour, then dip in the beaten egg and coat with the breadcrumbs. Heat the butter and oil in a large frying pan. Once hot, fry the chops until golden-brown all over and cooked through (about 7–8 minutes on each side). Heat the butter and oil in a large frying pan. Once hot, fry the chops until golden-brown all over and cooked through (about 7–8 minutes on each side). To serve, remove the cinnamon stick and cloves from the cabbage. Serve the cabbage and chops with boiled new potatoes rolled in melted butter and sprinkled with chopped parsley. To serve, remove the cinnamon stick and cloves from the cabbage. Serve the cabbage and chops with boiled new potatoes rolled in melted butter and sprinkled with chopped parsley.