Confit lamb ribs with shallots

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 2–4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the lamb ribs

  • 1 rack lamb ribs
  • 1 bay leaf
  • bunch rosemary
  • 1 head garlic
  • 1 litre/1¾ pint light olive oil or vegetable oil
  • salt and freshly ground black pepper
  • watercress, to garnish

For the shallot purée

  • 15g/½oz unsalted butter
  • 250g/9oz banana shallots, finely chopped
  • 50ml/2fl oz double cream

For the roast shallots

  • 1 tbsp olive oil
  • 3 shallots, cut in half
  • 25g/1oz butter
  • 3 garlic cloves
  • few thyme sprigs

For the crumbs

  • 2 tbsp olive oil
  • 6 salted anchovy fillets, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp cumin seeds
  • handful Panko breadcrumbs
  • 1 tsp sweet smoked paprika
  • 2 tbsp finely chopped fresh parsley
  • 1 tbsp finely chopped fresh mint