Icelandic Breaded Lamb Chops with Spiced Red Cabbage Recipe
The Icelandic Breaded Lamb Chops with Spiced Red Cabbage Recipe is a traditional dish from Iceland. It reflects the country's culinary heritage, combining historical flavors with modern preferences.
Equipment
- Large Skillet
- Saucepan
- Mixing bowls
- Baking tray
- Large pan for cabbage
- Utensils for cooking and serving
- Plates for serving
Ingredients
- 8 lamb chops
- 4 oz Blueberries fresh or dried
- 1 apple large
- 1 onion large
- 1 cabbage red 750g-1kg
- 2 eggs large free-range
- 4 tbsp Bramble jelly or jam
- 20 grinds Black pepper
- 2 tbsp sugar Brown
- 5 1 inch Cinnamon sticks
- 3 Cloves
- 1 flour Plain
- 1 1/2 tsp Salt
- 2 oz Red wine vinegar
- 2 tbsp Vegetable oil or rapeseed
- 4 oz Breadcrumbs dry white
- 4 oz Butter unsalted
- 4 oz butter Clarified
Instructions
Prepare the lamb chops:
- a. Trim excess fat from the lamb chops.
- b. Season each chop with a pinch of salt and black pepper.
- c. Set up a breading station with three bowls: one with plain flour, one with beaten eggs, and one with dry white breadcrumbs.
- d. Coat each lamb chop first in flour, then dip in beaten eggs, and finally, coat with breadcrumbs. Press the breadcrumbs onto the chops to ensure even coating.
- e. Place the breaded lamb chops on a tray and refrigerate for at least 20 minutes to allow the coating to set.
Prepare the spiced red cabbage:
- a. Thinly slice the red cabbage.
- b. Dice the onion and apple.
- c. In a large pan, heat vegetable or rapeseed oil over medium heat.
- d. Add the diced onion and cook until translucent.
- e. Stir in the sliced cabbage and diced apple.
- f. Add the cinnamon sticks, cloves, brown sugar, and red wine vinegar.
- g. Cook the cabbage mixture over medium-low heat, stirring occasionally, until the cabbage is tender and has absorbed the flavors. This may take about 30-40 minutes.
- h. Once cooked, remove the cinnamon sticks and cloves.
Prepare the blueberry sauce:
- a. In a saucepan, combine the blueberries and bramble jelly or jam.
- b. Heat the mixture over low heat until the blueberries break down and the sauce thickens, stirring occasionally.
- c. Remove from heat and let it cool.
Cook the lamb chops:
- a. In a large skillet, melt a combination of butter and clarified butter over medium-high heat.
- b. Place the breaded lamb chops in the skillet.
- c. Cook each chop for about 3-4 minutes on each side or until they are golden brown and cooked to your desired level of doneness.
Serve the Icelandic Breaded Lamb Chops with Spiced Red Cabbage:
- a. Plate the lamb chops alongside the spiced red cabbage.
- b. Drizzle the blueberry sauce over the lamb chops or serve it on the side.
Notes
Keep lamb chops refrigerated for at least 20 minutes after breading.
Use clarified butter for a higher smoke point when frying.
Adjust cinnamon and cloves to personal taste in the red cabbage.
Double-check the lamb chops' doneness to avoid overcooking.
Prepare the blueberry sauce ahead for convenience.
Serve with a fresh salad for a balanced meal.
Try variations of breadcrumbs for added texture.