RICK STEIN'S ICELANDIC BREADED LAMB CHOPS WITH SPICED RED CABBAGE
Rick Stein's easy breaded lamb chops recipe hails from Iceland. Serve alongside a big bowl of homemade spiced red cabbage.
Provided by This lamb chop recipe is by chef, author and restauranter Rick Stein.
Yield Serves 8 as part of a buffet
Number Of Ingredients 20
Steps:
- For the cabbage, heat the butter in a large saucepan (one with a tight-fitting lid) on a medium heat and fry the onion for 5-10 minutes. Add the shredded cabbage, cook for 2 minutes, then add the apple, vinegar, blueberries, brown sugar, jelly or jam, cloves, cinnamon stick, the salt and pepper and 125ml cold water. Cover with the lid and cook for about an hour until softened. After 45 minutes, check the liquid. If it looks dry, add a splash more; if it looks too runny, remove the lid and bubble gently to evaporate the excess. Remove the cloves and cinnamon stick before serving.
- Meanwhile, put the flour, beaten eggs and breadcrumbs into 3 separate shallow bowls. Season the lamb, toss in the flour, dip in the eggs, then coat in the breadcrumbs. Heat the clarified butter and oil in a large frying pan until hot, then fry the chops, in batches, for 7-8 minutes per side until golden and cooked through. Serve with the spiced cabbage. The chops are good with buttered, boiled potatoes and fresh parsley too.
Nutrition Facts : Calories 451kcals, Fat 26.3g (12.4g saturated), Protein 27.9g, Carbohydrate 23.4g (13.9g sugars), Fiber 4g
IRISH CORNED BEEF WITH CABBAGE
Make and share this Irish Corned Beef With Cabbage recipe from Food.com.
Provided by Gardening Girl
Categories Meat
Time 3h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the beef under cold water to remove the brine and put it into a large but snugly fitting pan that is also large enough to hold all the vegetables.
- Stud the onions with the cloves and add them to the pan with the bay leaves, peppercorns and enough water to cover.
- Bring to the boil over a high heat, skimming off any scum as it rises to the surface. Then reduce the heat, cover and leave to simmer for 2-2½ hours, until the beef is tender, skimming the surface and topping up the water now and then if necessary.
- Add the carrots and bring back to the boil.
- Then add the potatoes and simmer for 15 minutes.
- Meanwhile, wash the cabbage, cut it into 6 or 8 wedges and remove the thickest part of the core, but leave a little to help hold the leaves together.
- Add to the pan and simmer for 5 minutes, by which time all the vegetables should be tender.
- Lift the beef on to a carving board and carve the meat across the grain into slices. Arrange the beef and vegetables on a large, warmed serving platter and moisten with a little of the stock.
- Serve with some hot mustard, if you wish.
Nutrition Facts : Calories 1403.4, Fat 86.8, SaturatedFat 28.9, Cholesterol 444.9, Sodium 5240.9, Carbohydrate 62.8, Fiber 12.2, Sugar 14.6, Protein 91.1
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