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1
Pound garlic, shallot, black peppercorns, lavender, olive oil, and pomegranate molasses in a mortar and pestle to form a rough paste.
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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.
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3
Allow meat to return to room temperature before cooking.
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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.
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5
Add vinegars.
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6
Cover surface of onions with a disk of parchment paper and cover pan with a tight fitting lid.
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7
Reduce heat to very low and allow to cook undisturbed for 1 hour.
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8
Check seasoning and keep warm.
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9
Combine celery root and milk in a saucepan.
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10
Bring to a simmer, partially covered, and simmer until tender, approximately 30 minutes.
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11
Using a slotted spoon, remove celery root from pan and put through the fine disk of a food mill.
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12
Beat in the salt, pepper, and olive oil.
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13
Use leftover cooking liquid as necessary to adjust consistency.
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14
Keep warm.
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15
Final assembly: Scrape excess marinade from the lamb chops and season with sea salt.
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16
Roast chops in a wood fired oven or grill over a hot charcoal fire to your desired degree of doneness.
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17
Mound 1/4 of the puree in the center of each of 4 warm plates.
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18
Lean 2 chops against each mound and put a portion of onion marmalade on the plate near them.
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19
Garnish with a few pomegranate seeds.
