Melt butter in a large saucepan and fry onion until soft.
Add red cabbage and cook for 2 minutes.
Add apple, vinegar, blueberries, sugar, jelly, spices, 125ml water, salt, and pepper.
Cover and cook for 45 minutes, adding water or evaporating excess as needed.
Cook for another 15 minutes while seasoning the lamb chops with salt and pepper.
Coat each lamb chop in flour, then beaten egg, and finally breadcrumbs.
Heat butter and oil in a large frying pan.
Fry chops for 7 to 8 minutes per side until golden-brown and cooked through.
Remove the cinnamon stick and cloves from the cabbage before serving.
Serve lamb with cabbage and buttery parsley new potatoes.