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Lamb, Salt-baked Celeriac & Tomato Jam

Preparation time 1+ hours
Cooking time 3+ hours
Serves 6

James Sommerin’s stunning lamb with celeriac recipe is a dream come true for most carnivores, comprised as it is of both lamb loin and rib. You need to build your own indoor barbecue for this recipe to produce perfect smoky lamb to go with the slow-cooked celeriac and sticky tomato jam. Be careful when attempting this recipe – safety first!

Ingredients

Lamb Loin and Ribs
•500g of lamb loin
•6 lamb ribs, in one rack
•2 bunches of rosemary
•2l vegetable oil
•3 tbsp of olive oil
•salt
•pepper

Salt-baked Celeriac
•2 celeriac, small and thoroughly washed
•250g of plain flour
•150g of table salt

Tomato Jam
•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

Garnish Vegetables
•100g of broad bean pods
•2 courgettes, cut into small batons
•50g of unsalted butter
•salt

Method

Step 1:

Preheat the oven to 100°C/gas mark 1/2. Place the lamb ribs and rosemary into the vegetable oil in a 25cm roasting tray so that they’re completely covered. Slow cook in the oven for 2 hours 45 minutes.
•6 lamb ribs , in one rack
•2l vegetable oil
•2 bunches of rosemary

Step 2:

Remove from the oven and leave to cool thoroughly in the oil in the fridge.

Step 3:

Once the lamb is cold, remove from the oil. Separate the individual rib bones and leave in the fridge until required.

Step 4:

Preheat the oven to 220°C/gas mark 7. To prepare the salt crust, place the salt and flour in a mixing bowl and pour in some water, mixing at the same time, until the water, salt and flour form a dough.
•250g of plain flour
•150g of table salt

Step 5:

Roll the dough out to a 1cm thickness and wrap each celeriac in the pastry, making sure to seal completely. Bake on a roasting tray in the oven for 30 minutes.
•2 celeriac , small and thoroughly washed

Step 6:

After 30 minutes, turn the oven down to 180°C/gas mark 4 and bake for a further 30 minutes. Once cooked, remove from the oven, and leave to cool at room temperature.

Step 7:

Turn the oven up to 200°C/gas mark 5 and roast the tomatoes for the jam for half an hour. Remove and allow to cool.
•8 tomatoes

Step 8:

Blend the finely chopped onion, garlic, and ginger with all the spices and a little olive oil in a blender, then lightly fry for 2 minutes in a pan.
•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
•olive oil

Step 9:

Add the roasted tomatoes, caster sugar, nam pla and vinegar and cook slowly over a low heat for approximately 30 minutes until it thickens.
•3 tbsp of caster sugar
•4 tbsp of nam pla fish sauce
•3 tbsp of red wine vinegar

Step 10:

While the jam is reducing and thickening, remove the broad beans from their pods, then blanch for 1 minute in boiling water. Refresh in iced water and pop out of their skins.
•100g of broad bean pods

Step 11:

Place the charcoal at the bottom of a very deep, old saucepan and place a cooling rack over the top so that it’s secure.

Step 12:

Using 2 tbsp of the olive oil, lightly oil and then season the lamb loin with a pinch of salt and pepper.
•500g of lamb loin
•2 tbsp of olive oil
•salt
•pepper

Step 13:

Turn the heat under the saucepan up to medium. Once the charcoal starts to turn white, place the lamb loin on the cooling rack with a sheet of aluminium foil over the top. Keep on the heat for 5 minutes. Turn and cook for a further 3 minutes, then remove from the heat.

Step 14:

Cut the lamb loin into 1cm-thick slices (this can be done either before or after smoking the lamb).

Step 15:

Crack open the pastries encrusting the celeriac’s and discard the pastry and excess salt. Peel the celeriac and blitz in a blender until puréed.

Step 16:

Pan-fry the slices of lamb in the remaining tbsp of olive oil for 2-4 minutes on either side, then remove from the heat and leave to rest for 3 minutes.
•1 tbsp of olive oil

Step 17:

Using the same pan, sear the rib bones for 1 minute on each side.

Step 18:

After the rib bones are seared, add the butter and a pinch of salt to the pan, then cook the courgettes until they are soft but not yet watery. Toss the courgettes with the broad beans.
•50g of unsalted butter
•2 courgettes , cut into small batons
•salt

Step 19:

Spoon some tomato jam onto the plates first. Place the celeriac into a piping bag and pipe into the centre of the plates. Place the lamb on top, then lay a few courgette batons on each with some broad beans.

ace chef
Chef's Tips

Always remove the meat from the fridge an hour before cooking. The loin of lamb is a tender cut of the animal and is an ideal cut for roasting but, as it doesn’t have a layer of fat for protection, it can often be overcooked. To ensure this doesn’t happen, keep an eye on your meat as it cooks and leave to rest for five minutes after cooking before serving.

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