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1
To make the lamb: Preheat the oven to 400 degrees F.
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2
Season the lamb on both sides with salt and pepper.
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3
Heat a large Dutch oven over high heat, add the lamb, and sear on all sides until golden brown.
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4
Transfer the pan to the oven and roast for about 12 minutes for medium-rare.
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5
Allow to rest before carving into individual chops.
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6
To make the vinegar: In a small saucepan, combine the vinegar, mint, and sugar and bring to a boil.
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7
Remove from heat and allow to cool to room temperature.
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8
Pour the vinegar mixture over the vegetables in a small bowl.
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9
To make the celery root puree: In a small saucepan, cover the celery root with water and boil until tender.
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10
Strain the celery root, transfer to a food processor with the butter, salt and freshly ground black pepper, and puree until smooth.
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11
Keep warm.
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12
To make the sauce: In a medium skillet, saute the shallots and garlic in 1 tablespoon butter until soft.
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13
Add the brandy and cook until reduced by about half.
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14
Add the hoisin and veal stock and bring to a boil.
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15
Lower the heat and simmer until reduced to a thick sauce.
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16
Add the remaining 2 tablespoons butter and whisk to combine.
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17
Season with salt and pepper, to taste.
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18
To serve: Place a portion of the celery root puree in the middle of 4 plates.
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19
Strain the pickled vegetables and scatter around the puree.
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20
Arrange 2 lamb chops per plate on top of the puree and drizzle with the sauce.
