Slow-Cooked Lamb Ribs, Smoked Marrowfat Pea Purée, Green Chilli Salsa, Crispy Sprouts

Slow-Cooked Lamb Ribs, Smoked Marrowfat Pea Purée, Green Chilli Salsa, Crispy Sprouts from Chantelle Nicholson. Tender lamb seasoned with a smoky spice rub, served with pea purée, green chilli salsa, and crispy, golden Brussels sprouts!

Ingredients

For the spice rub

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

For the marrowfat puree

200g dried marrowfat peas
2 tbsp smoked rapeseed oil
Salt

For the Green Chilli Salsa

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

Method

Print Recipe

For the rub, gently toast the seeds then blend. Mix with the sugar, salt & chilli powder. Cover the breast liberally in the rub. Preheat the oven to 120℃. Lay the breast flat in a roasting tray and cover with another tray.

Cook for 4-5 hours until the end of a spoon through it gives no resistance. Strain off the liquid and retain. Chill the breast. When cold, portion into ribs. Chargrill before serving and brush with the cooking juices.

For the marrowfat pea purée, cook, or pressure cook, the peas until super soft. Blend with the cooking water and oil until silky smooth, season to taste.

To make the salsa, pop everything into a blender and blend until semi-smooth.

To cook the sprouts, deep fry until golden. Toss in a bowl and spritz with the vinegar, and season with salt.