Silence of the Lamb Chops
(Wood
Oven Roasted Lamb Chops w/ Red Onion Marmalade and Celery Root Puree, recipe
courtesy Gerald Gass)
Lamb:
1 medium
garlic clove, peeled and sliced
1 medium
shallot, peeled and sliced
½ teaspoon
black peppercorns
½ teaspoon
dried lavender flowers
2
teaspoons extra-virgin olive oil
1
tablespoon pomegranate molasses
8 lamb
rib chops, 1 ¼ inch thick, bones frenched
Onions:
2 medium
red onions, peeled and sliced 1/8 inch thick
1
teaspoon sea or kosher salt
½ teaspoon
freshly ground black pepper
2
tablespoons extra-virgin olive oil
2
tablespoons balsamic vinegar
1
tablespoon red wine vinegar
Puree:
1 celery
root, approximately 1 ½ pounds, peeled and cut into rough chunks
2 cups
milk
½ teaspoon
sea or kosher salt
¼ teaspoon
freshly ground black pepper
1
tablespoon extra-virgin olive oil
Pomegranate
seeds, for garnish
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 ½ hour or in the refrigerator for up to 24
hours. Allow meat to return to room
temperature before cooking.
Combine
onions, salt, pepper, and olive oil in heavy sauté 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.
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.
Final
assembly: Scrape excess marinade from
the lamb chops and season with sea salt.
Roast chops in a wood oven or grill over a hot charcoal fire to your
desired degree of doneness. Mound ¼ 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.
Yield: 4
servings
Prep
Time: 10 minutes
Inactive
Prep Time: 1 ½ to 24 hours
Cook
Time: 1 hour 5 minutes
Difficulty:
Medium
