Feed your appetite for cooking with Penguin’s expert authors
Icelandic Breaded Lamb Chops with Spiced Red Cabbage
Introduction from Rick Stein
I don’t know why, but until I went to Iceland I had never considered cooking lamb
chops in breadcrumbs. There it’s almost the most common way of preparing them.
This dish is particularly lovely when made with tender, best end chops. The lamb
is gently cooked in clarified butter in a pan, and the essential accompaniment is a
special spiced red cabbage, using fresh blueberries and bramble jelly as well as
apple, onion, vinegar and sugar. Serve with boiled potatoes rolled in melted
butter and sprinkled with chopped parsley.
Ingredients
Method
First make the spiced cabbage. In a large saucepan over medium heat, sweat the onion in the butter for 5 to 10 minutes. Add the shredded cabbage, cook for 2 minutes, then add the apple, vinegar, blueberries, brown sugar, jelly or jam, cloves, cinnamon stick, salt, pepper and water. Cover with a well-fitting lid and cook until softened, about an hour. After 45 minutes, check the liquid and, if it is drying out, add a splash more. If there is a lot of liquid in the pan, remove the lid and evaporate off the excess. Remove the cinnamon stick and cloves before serving.
Season the chops with salt and pepper. Toss in plain flour, then dip in beaten egg and finish by coating all over with breadcrumbs. Heat the butter and oil in a large frying pan until hot, then fry the chops until golden all over and cooked through, about 7 to 8 minutes per side.
You might also like
Reviews
5 out of 5 stars
3 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
3 Comments