Lamb rasher salad

Ingredients

1 x 1.3kg/3lb lamb belly (breast of lamb)
salt and freshly ground black pepper
125g/4½oz wild garlic leaves
2 bunches dandelion leaves, washed
20g/1oz Bull's Blood lettuce, washed
150ml/5fl oz rapeseed oil
50ml/2fl oz Cabernet Sauvignon red wine vinegar
vegetable oil, for deep-frying
75g/3oz capers, drained
8 spring onions, thinly sliced at an angle
40 fresh mint leaves, finely sliced

Method

1. Preheat the oven to 160C/325F/Gas 2.
2. Place the lamb belly onto a roasting tray and season with salt and freshly ground black pepper. Roast in the oven for 2 hours and 30 minutes, or until golden-brown and cooked through.
3. Remove the lamb from the oven and, while still warm, pull the bones away from the flesh. Lay the cooked meat between two sheets of greaseproof paper and press between two heavy trays (weigh down with bags of sugar). Chill in the fridge overnight.
4. Preheat the grill to medium.
5. Thinly slice the cooked lamb and place onto a tray under the grill for 5-6 minutes, or until warmed through and golden.
6. Place the dandelion leaves into a bowl with the Bull's Blood lettuce and spring onions and toss well to mix.
7. Stir, but do not whisk, the rapeseed oil and red wine vinegar together in a small bowl.
8. Heat a small pan of vegetable oil until a small cube of bread dropped in sizzles and turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the capers and deep-fry for 30-45 seconds, or until golden. Remove and drain on kitchen paper.
9. Toss the warm lamb through the salad leaves with the spring onions and mint. Drizzle over the dressing, season with salt and freshly ground black pepper and toss well to coat evenly in the dressing. Divide the salad equally among four serving plates and sprinkle over the deep-fried capers.