Rick Stein lamb chops with spiced red cabbage and blueberries recipe on Rick Stein’s Long Weekends

Rick Stein served up tasty breaded lamb chops with spiced red cabbage and blueberries on Rick Stein’s Long Weekends.

Rick says: “These little lamb chops are coated in breadcrumbs and simply fried. Serve with braised red cabbage and buttered potatoes for an easy dinner party dish.”

The ingredients for the red cabbage are: 60g butter, 1 large onion, thinly sliced, 1 red cabbage (around 750g–1kg), thinly shredded, 1 large Bramley apple, peeled, cored and chopped, 50ml red wine vinegar, 60g blueberries, 2 tbsp dark brown sugar, 4 tbsp bramble jelly or jam (or redcurrant jelly), 3 cloves, 5cm length cinnamon stick, freshly ground black pepper and 1½ tsp salt.

For the lamb chops: 16 small best-end lamb chops, 100g plain flour, 2 free-range eggs, beaten, 100g fresh white breadcrumbs, 60g butter, for frying, 2 tbsp vegetable or rapeseed oil, salt and pepper.

To serve: new potatoes, boiled, knob of butter and 1 tsp freshly chopped parsley.

See the recipe in Rick’s book titled: Rick Stein’s Long Weekends, available from Amazon now.