Lamb, Salt-baked Celeriac & Tomato Jam
James Sommerin's stunning lamb with salt baked celeriac recipe is a dream come true for most carnivores, comprised as it is of both lamb loin and rib.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.douglaswillis.co.uk.
Cooking tools:
- Blender
- Rolling pin
- Piping bag
- Cooling rack
- Kitchen scale
- Roasting pan
- Oven
- Saucepan
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Peeler
- Aluminum foil
- Refrigerator
- Stove
- Pot
- Spoon
- Spatula
- Tongs
- Kitchen timer
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
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