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Lamb, salt-baked celeriac and tomato jam
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
SITES
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