Lamb, Salt-baked Celeriac & Tomato Jam - Douglas Willis

Ingredients

• 6500g of lamb loin
• 6 lamb ribs, in one rack
• 2 bunches of rosemary
• 2l vegetable oil
• salt
• pepper
• 2 celeriac, small and thoroughly washed
• 250g of plain flour
• 150g of table salt
• 8 tomatoes
• 1 onion, finely chopped
• 5 garlic cloves
• 20g of root ginger, peeled
• 1 tsp ground fennel seeds
• 1 tsp ground coriander
• 1 tsp ground cumin
• 3 tbsp of caster sugar
• 4 tbsp of nam pla fish sauce
• 3 tbsp of red wine vinegar
• olive oil
• 100g of broad bean pods
• 2 courgettes, cut into small batons
• 50g of unsalted butter