Ingredients Jump to Instructions ↓

  1. 1 medium garlic clove , peeled and sliced

  2. 1 medium shallot, peeled and sliced

  3. 1/2 teaspoon black peppercorns

  4. 1/2 teaspoon dried lavender flowers

  5. 2 teaspoons extra-virgin olive oil

  6. 1 tablespoon pomegranate molasses

  7. 8 lamb rib chops,

  8. 1 1/4 inch thick, bones frenched

  9. 2 medium red onions, peeled and sliced 1/8-inch thick

  10. 1 teaspoon sea or kosher salt

  11. 1/2 teaspoon freshly ground black pepper

  12. 2 tablespoons extra-virgin olive oil

  13. 2 tablespoons balsamic vinegar

  14. 1 tablespoon red wine vinegar

  15. 1 celery root , approximately

  16. 1 1/2 pounds, peeled and cut into rough chunks

  17. 2 cups milk

  18. 1/2 teaspoon sea or kosher salt

  19. 1/4 teaspoon freshly ground black pepper

  20. 1 tablespoon extra-virgin olive oil

  21. Pomegranate seeds, for garnish

Instructions Jump to Ingredients ↑

  1. Pound garlic, shallot, black peppercorns, lavender, olive oil, and pomegranate molasses in a mortar and pestle to form a rough paste. Rub paste onto lamb chops and allow to rest, covered, at room temperature for 1 1/2 hours or in the refrigerator for up to 24 hours. Allow meat to return to room temperature before cooking.

  2. Combine onions, salt, pepper, and olive oil in a heavy saute pan and cook, stirring frequently, over medium heat until the onions begin to soften. Add vinegars. Cover surface of onions with a disk of parchment paper and cover pan with a tight fitting lid. Reduce heat to very low and allow to cook undisturbed for 1 hour. Check seasoning and keep warm.

  3. Combine celery root and milk in a saucepan . Bring to a simmer, partially covered, and simmer until tender, approximately 30 minutes. Using a slotted spoon, remove celery root from pan and put through the fine disk of a food mill . Beat in the salt, pepper, and olive oil. Use leftover cooking liquid as necessary to adjust consistency. Keep warm.

  4. Final assembly: Scrape excess marinade from the lamb chops and season with sea salt . Roast chops in a wood fired oven or grill over a hot charcoal fire to your desired degree of doneness. Mound 1/4 of the puree in the center of each of 4 warm plates. Lean 2 chops against each mound and put a portion of onion marmalade on the plate near them. Garnish with a few pomegranate seeds.


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