Lamb, salt-baked celeriac and tomato jam

by James Sommerin
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Ingredients

Fresh Meat

  • 500g of lamb loin
  • 6 lamb ribs, in one rack

Store Cupboard

  • 2 bunches of rosemary
  • salt
  • pepper
  • 250g of plain flour
  • 150g of table salt
  • 1 tsp ground fennel seeds
  • 3 tbsp of caster sugar
  • 4 tbsp of nam pla fish sauce
  • salt

Oils & Vinegars

  • 2l vegetable oil
  • 3 tbsp of olive oil
  • 3 tbsp of red wine vinegar
  • olive oil

Fruit & Vegetables

  • 2 celeriac, small and thoroughly washed
  • 8 tomatoes
  • 1 onion, finely chopped
  • 5 garlic cloves
  • 100g of broad bean pods
  • 2 courgettes, cut into small batons

Spices & Dried Herbs

  • 20g of root ginger, peeled
  • 1 tsp ground coriander
  • 1 tsp ground cumin

Dairy

  • 50g of unsalted butter