Wood Oven Roasted Lamb Chops with Red Onion Marmalade and Celery Root Puree

Ingredients

• 1 medium garlic clove, peeled and sliced
• 1 medium shallot, peeled and sliced
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon dried lavender flowers
• 2 teaspoons extra-virgin olive oil
• 1 tablespoon pomegranate molasses
• 8 lamb rib chops, 1 1/4 inch thick, bones frenched
• 2 medium red onions, peeled and sliced 1/8-inch thick
• 1 teaspoon sea or kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon red wine vinegar
• 1 celery root, approximately 1 1/2 pounds, peeled and cut into rough chunks
• 2 cups milk
• 1/2 teaspoon sea or kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• Pomegranate seeds, for garnish

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