Slow-Cooked Lamb Ribs, Smoked Marrowfat Pea Purée, Green Chilli Salsa, Crispy Sprouts - James Martin
Tender lamb seasoned with a smoky spice rub, served with pea purée, green chilli salsa, and crispy, golden Brussels sprouts!
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Ingredients
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- 1 tsp onion seeds
- 1 tsp mustard seeds
- 20g table salt
- 20g dark brown soft sugar
- 5g chilli powder
- 1 tbsp finely chopped rosemary
- 200g dried marrowfat peas
- 2 tbsp smoked rapeseed oil
- Salt
- 1 green chilli, finely diced
- 20g parsley
- 20g coriander
- 20g dill
- 150ml rapeseed oil
- ½ tsp dark brown soft sugar
- 1 tsp apple cider vinegar
- Crispy Sprouts
- 200g sprouts, halved
- 1 tbsp vermouth vinegar
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