Wood Oven Roasted Lamb Chops With Red Onion Marmalade And Celery Root Puree
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
45
Spice
46
Sweetness
54
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 medium
Garlic (clove, peeled and sliced)1 medium
Shallot (peeled and sliced)1 tsp
Black Peppercorn1 tsp
Lavender Flower (dried)1 tbsp
Extra-Virgin Olive Oil1 tbsp
Pomegranate Molasses1 tsp
Kosher Salt (sea or)2 tbsps
Balsamic Vinegar1 tbsp
Red Wine Vinegar2 cups
MilkDirections:
1
Pound garlic, shallot, black peppercorns, lavender, olive oil, and pomegranate molasses in a mortar and pestle to form a rough paste
2
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
3
Allow meat to return to room temperature before cooking
4
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
5
Add vinegars
6
Cover surface of onions with a disk of parchment paper and cover pan with a tight fitting lid
7
Reduce heat to very low and allow to cook undisturbed for 1 hour
8
Check seasoning and keep warm
9
Combine celery root and milk in a saucepan
10
Bring to a simmer, partially covered, and simmer until tender, approximately 30 minutes
11
Using a slotted spoon, remove celery root from pan and put through the fine disk of a food mill
12
Beat in the salt, pepper, and olive oil
13
Use leftover cooking liquid as necessary to adjust consistency
14
Keep warm
15
Final assembly: Scrape excess marinade from the lamb chops and season with sea salt
16
Roast chops in a wood fired oven or grill over a hot charcoal fire to your desired degree of doneness
17
Mound 1/4 of the puree in the center of each of 4 warm plates
18
Lean 2 chops against each mound and put a portion of onion marmalade on the plate near them
19
Garnish with a few pomegranate seeds