Crispy lamb salad

Serves 4-6

Crispy lamb salad (Jason Lowe)

You can reduce the quantities of this and serve it as a starter course if you wish.

I've decided to use a selection of belly, kidney and some fillet here, but you could use sweetbreads and/or heart or liver, it's up to you.

250-300g boneless lamb breast
4 lambs' kidneys, halved and the sinew removed
2 lamb fillets
Vegetable or corn oil for frying
Salt and freshly ground black pepper
Flour for dusting
1 small egg, beaten
30g fresh white breadcrumbs
A couple of handfuls of small salad leaves and herbs, washed and dried
1tbsp capers, rinsed

For the dressing

1tbsp sherry vinegar
4tbsp walnut or hazelnut oil
1tsp caster sugar

Put the breast in a pan of salted water, bring to the boil and simmer gently for 40 minutes to an hour or until tender; remove from the pan and leave to cool and refrigerate overnight or place in the freezer for an hour. Once cool, remove any excess fat and cut into thin, 3-4cm long strips.

Have three dishes ready: one with seasoned flour, one with beaten egg and the third with the breadcrumbs. Coat the lamb first in flour, dusting off the excess, then through the egg, and finally the breadcrumbs.

Heat a few tablespoons of vegetable oil in a frying pan and fry them for a few minutes on a highish heat, turning them as they are cooking; drain on some kitchen paper and keep warm. Discard the oil and wipe the pan, season the kidney and fillet, heat some more oil and fry them on a medium heat for 2-3 minutes on each side, keeping them pink.

To serve, whisk the sherry vinegar, walnut oil and sugar together and season. Toss the leaves and capers in the dressing and arrange on serving plates.

Slice the fillet and kidney and arrange in among the leaves with the crispy breast.