STEP-BY-STEP COOKING RECIPE
Pour mustard seeds and allspice into a mortar and crush gently – let about half of the mustard seeds remain intact. Peel the onion and cut into thin feathers, chop the garlic. Wash the orange with a brush, remove the zest, squeeze the juice.
Place lingonberries, onions, garlic, orange juice, zest, half the mortar mixture and honey in a saucepan, mix. Close the lid, bring to a boil over low heat.
Gently (the berries splatter!) Crush the crush with a large part of the lingonberry. Cook, stirring, until thick, about 15 minutes. Remove from heat, cool completely, tighten with foil and refrigerate for at least 2 hours.
Rub lamb chops on both sides with salt, pepper and olive oil, let them sit at room temperature for 1 hour. Then lay the chops on a work surface and lightly beat them with a pestle or the handle of a heavy knife. Wrap a piece of foil over the end of each bone.
Season the meat on both sides with the remaining mixture from the mortar (it is better to grind the spices more carefully beforehand), rubbing it with your fingers.
Preheat the oven to 100 ° C. Cover the baking sheet with foil. Preheat the grill pan without oil. In lots, fry the chops over high heat for 2.5 minutes. on each side and transfer to a baking sheet while everything else is fried. Serve with the sauce.