One 2 1/2-pound lamb belly
1 cup olive oil
6 cloves garlic
1 shallot, sliced
1/2 cup sun-dried tomatoes (dry-packed)
1/2 cup pitted dates
1 cup roasted cashews
1/4 cup sherry vinegar, plus more if needed
2 roasted red peppers
1/4 cup English peas, shucked
1/4 cup fava beans, skins peeled
1/4 cup sugar snap peas
2 dates, sliced
2 teaspoons fresh lemon juice
2 teaspoons olive oil
1 teaspoon store-bought or homemade pickled onions
1 teaspoon yogurt
1 lemon, halved
10 fresh mint leaves, torn
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