Crisp Lamb Rasher Salad

Ingredients:

- 1 lamb belly approx 1.3kgs
- 120gms wild garlic leaves (Ransoms with flowers if you can get them)
- 2 bunches of dandelion washed
- 20gms bulls blood lettuce washed
- 80gms capers deep fried
- 8 spring onions thinly sliced at an angl
e - 40 mint leaves mint picked and chiffonade
- 150mls rapeseed oil
- 50mls Cabernet Sauvignon red wine vinegar
- Cornish sea salt
- Freshly milled black pepper

Recipe

1. Season the lamb breast and place in a tray and set the oven at 160oc and cook for approx 2.5 hours slow roast.
2.Remove from oven and while still warm pull the bones away from the belly, lay the cooked breasts between some greaseproof paper and press between two trays and chill, for a few hours or overnight.
3. Slice the cooked lamb thinly and place on a tray under a warm grill or hot oven for 5/6 mins.
4. Place all the leaves in a bowl with the spring onions.
5. Stir the oil and vinegar together – do not whisk.
6.Toss the warm lamb through the leaves with the spring onions and mint.
7. Add the dressing, season and serve on 4 plates, sprinkle with deep fried capers.
Serve with Domaine de Saissac, Cabernet Sauvignon 2010