Pan-fried lamb chops with mastiha seasoning

Using a mortar and pestle, crush the bay leaves, lemon zest, garlic, Mastiha powder, rosemary, pepper, and 1 tbsp olive oil until a paste forms.
Wash and dry the lamb. Rub the lamb with the mixture and wrap each piece tightly in plastic wrap. Let it sit at room temperature for 1 hour. Remove the plastic wrap.
Heat 1 tbsp olive oil in a heavy non-stick pan over high heat. Fry the chops, in batches if necessary, for 3–4 minutes on each side for rare to medium-rare, 5–6 minutes per side for medium, and about 8 minutes for well done. Remove them from the pan and keep them covered to stay warm.
Using the same pan, heat the remaining tablespoon of olive oil, add the leeks, spring onions, and garlic, and sauté for 6–7 minutes until softened. Sprinkle with flour and cook, stirring, for 2 more minutes. Remove from the heat and add the liqueur. Return the pan to the heat and when the alcohol evaporates, add the chicken stock. Simmer until the mixture thickens slightly, about 6–7 minutes.
Add the cayenne pepper and stir. Pour in the cream and heat well. Add the lemon juice, stirring.
Place the chops on a platter or individual plates and spoon some sauce over each chop.

€27,95

€12,60

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