I don’t know why, but until I went to Iceland I had never considered cooking lamb chops in breadcrumbs. There it’s almost the most common way of preparing them.
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, using fresh blueberries and bramble jelly as well as apple, onion, vinegar and sugar. Serve with boiled potatoes rolled in melted butter and sprinkled with chopped parsley.