Icelandic Breaded Lamb Chops with Spiced Red Cabbage

Red Cabbage:--
60 g butter
1 large onion, thinly sliced
1 red cabbage, 750 g–1 kg, thin shredded
1 Granny Smith apple, peeled, cored & chopped
50 ml SIDS LOW SUGAR RASPBERRY VINEGAR
60 g blueberries
2 tbsp dark brown sugar
4 tbsp redcurrant jam
3 cloves
5 cm cinnamon stick
2 tsp SIDS SALT & PEPPER
Lamb Chops:--
16 small lamb chops
100 g plain flour
2 eggs, beaten
100 g white breadcrumbs
60 g butter, for frying
2 tbsp rice bran oil
1 tsp SIDS SALT & PEPPER
SERVE:--
New potatoes, boiled
Knob of butter
1 tsp freshly chopped parsley

Red Cabbage: melt the butter in a large saucepan and gently fry the onion until soft. Add the red cabbage and cook for 2 minutes. Add the apple, SIDS LOW SUGAR RASPBERRY VINEGAR, blueberries, brown sugar, jam, cloves, cinnamon stick and 125 ml water. Season with SIDS SALT & PEPPER. Cover with a tight-fitting lid and cook for 45 minutes, then check the liquid and if drying out add a splash more water. If there is a lot of liquid in the pan, remove the lid so any excess evaporates. Cook for another 15 minutes.
Lamb Chops: season the chops with SIDS SALT & PEPPER. Put the flour, beaten eggs and breadcrumbs in separate shallow bowls. Toss the chops in the flour, then dip in the beaten egg and coat with the breadcrumbs.
Heat the butter and oil in a large frying pan. Once hot, fry the chops until golden-brown all over and cooked through. (about 7–8 minutes on each side)
To Serve: remove the cinnamon stick and cloves from the cabbage. Serve the cabbage and chops with boiled new potatoes rolled in melted butter and sprinkled with chopped parsley.