Grilled Braised Lamb with saffron broth

Method

1. Gather and prep everything first: olive oil, lemon, garlic and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the celery in a little butter until translucent.
3. Turn the heat up, add the braised lamb, and cook until deeply browned and aromatic.
4. Stir in the bell pepper along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the coconut milk and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a drizzle of olive oil and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.