BREADED LAMB CHOPS WITH SPICED RED CABBAGE

Preparation 25 minutes Cooking about 1 hour 15 minutes Serves 8 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.

8 large best-end lamb chops plain flour, for coating 2 medium eggs, beaten 100g dried white breadcrumbs 60g clarified butter (see opposite) 2 tbsp vegetable/rapeseed oil

FOR THE SPICED CABBAGE

1 large onion, sliced 60g butter 1 red cabbage (around 750g-1kg), finely shredded 1 large Bramley apple, peeled, cored and chopped 50ml red wine vinegar 60g fresh blueberries 2 tbsp dark brown sugar 4 tbsp bramble jelly or jam or redcurrant jelly 3 cloves 5cm cinnamon stick

1 First make the spiced cabbage. In a large saucepan over a medium heat, sweat the onion in the butter for 5-10 minutes.

2 Add the shredded cabbage, cook for 2 minutes, then add the apple, vinegar, blueberries, brown sugar, jelly or jam, cloves, cinnamon stick, 1½ tsp salt, 20 turns of black pepper and 125ml water. Cover with a well-fitting lid and cook until soft for about 1 hour.

3 After 45 minutes, check the liquid and if it is drying out, add a splash more. If there still is a lot, remove the lid and evaporate the excess. Remove the cinnamon stick and cloves before serving.

4 Season the chops with salt and pepper. Toss in plain flour, then dip in beaten egg and finish by coating with breadcrumbs.

5 Heat the butter and oil in a large frying pan until hot, then fry the chops until golden and cooked through, about 7 to 8 minutes per side. Serve with boiled potatoes in melted butter and sprinkled with chopped parsley.