Lamb Prosciutto with Anchovy Fritters and Salsa Verde - Great British Chefs

Ingredients

• 2 lamb breasts, boned and trimmed
• 50g of sea salt
• 40g of golden caster sugar
• 10g of sweet smoked paprika
• 4 sprigs of thyme, chopped
• 1/2 bunch of flat-leaf parsley, finely chopped
• 1/2 bunch of mint, finely chopped
• 2 sprigs of tarragon, finely chopped
• 1 shallot, finely chopped
• 1 garlic clove, grated
• 2 tbsp of capers, rinsed and chopped
• 1 tbsp of Dijon mustard
• 1 tsp red wine vinegar
• 100ml of rapeseed oil
• 100ml of extra virgin olive oil
• 12 anchovy fillets, pickled
• 150g of plain flour
• 20g of baking powder
• 20g of cornflour
• 200ml of iced water
• oil, for deep-frying
• pea shoots
• 2 radishes, thinly sliced