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.

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.

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.

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.

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.