For the mint oil, add the mint leaves and
rapeseed oil to a pan and bring to a simmer.
Cook until it reaches 80C, then blend in a
liquidiser for 30 seconds. Pass through a
sieve and allow to cool.
Preheat the oven to 200C/400F/gas
To prep the lamb, remove the skin from
the fat on the top and remove any excess
sinew from the flesh side. Tie the meat with
2 pieces of string about 2cm apart to help it
hold its shape while cooking.
Warm an oven-proof pan on the hob with
2 tbsp blended rapeseed oil over a medium-high heat. Season the meat and place it in the pan, fat side down. Cook, turning every 2
minutes until golden brown.
Place the lamb into the oven and cook
for 15-20 minutes, until it reaches 65C for
medium-rare. When cooked, allow the meat
to rest for 3 minutes on a wire rack before
removing the string.
Turn the oven down to 190C/375F/gas
Wash the lettuce in a bowl of cold
water and drain well. Cut the head in half
lengthways and season with salt. Heat a nonstick
oven-proof pan over a medium-high
heat with 1 tbsp rapeseed oil. Pan-fry both
halves, cut side down, until golden and then
place the pan into the oven for 5 minutes.
Place one half of the lettuce on each plate.
Cut the anchovies in half and top the
lettuce with them. Add a tbsp of yoghurt on
the side, using the back of a spoon to make
a well. Add the mint oil to the well and finish
with the baby capers. Finally, carve the lamb
into 2 and add to the plates.