Lamb chops with a sauce of cranberries recipe

Ingredients

• 16 pieces lamb breast ribs
• 400 g fresh or frozen cranberries
• 1 large sweet red Crimean onion
• 4 garlic cloves
• 1 large orange
• 1 tbsp honey
• 1 tbsp mustard seeds
• 1 tsp of bayberry
• olive oil "extra virgin"
• salt, black pepper

1. Place the cranberries, onion, garlic, orange juice, zest, half of the mixture from the mortar and honey in a saucepan and stir. Cover with lid on low heat bring to a boil.
2. Gently (berries sprinkles!) crush with a potato masher a large part of the cranberries. Cook, stirring, until thickened, about 15 min. Remove from heat, cool completely, cling film and refrigerate at least 2 hours.
3. RUB the lamb chops on both sides with salt, pepper and olive oil, let it sit at room temperature for 1 h. Then put the chops on a work surface and lightly whisk with a pestle or handle of a heavy knife. Wrap the end of each bone with a piece of foil.
4. Season the meat on both sides with the remaining mixture from the mortar (better to grind the spices more carefully) rubbing it with your fingers.
5. Preheat the oven to 100°C. Cover a baking sheet with foil. Heat a griddle pan without oil. Batches fry the chops over a high heat for 2.5 minutes on each side and transfer to a baking sheet while baking the rest. Serve with sauce.