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