Lamb and Celeriac Stew

Method

1. Marinate the lamb pieces with olive oil, basil, rosemary, sage, black pepper, thyme, bay leaf, and a clove of garlic. Let it sit.
2. Cut the celeriac into large cubes and blanch them in salted water.
3. In a pan, melt some butter and sauté the blanched celeriac with a pinch of salt.
4. In another pan with oil, sear the marinated lamb pieces over high heat until golden on all sides. Remove the lamb and set aside.
5. Clean the pan with paper towels.
6. For the sauce, in the same pan add garlic, bay leaf, mandarin juice, mandarinetto liqueur, a splash of balsamic vinegar, coffee, honey, sweet paprika, fresh chili pepper, a bit of lemon zest, salt, and a spoonful of meat broth (fondo bruno). Stir and cook.
7. Return the lamb to the pan and cook, turning occasionally.
8. When the lamb is almost cooked through, add the sautéed celeriac and continue cooking.
9. Just before serving, remove the chili and bay leaf. Off the heat, mount the sauce with a knob of cold butter, stirring until emulsified and creamy.
10. Plate the lamb and celeriac, spoon the sauce over, and garnish with the chili, lemon zest, and bay leaf.