Ingredients

• 30g/1oz salted butter
• 600g/21oz goat's rack and short saddle (aged for 2 weeks)
• trimmed
• 2 artichokes
• trimmed
• chokes removed
• cut into quarters
• 50g/1¾oz morel mushrooms
• roughly chopped
• salt and black pepper
• 1 tsp lazy garlic (1 garlic clove blended with 1 tsp olive oil)
• 3 tsp sherry vinegar
• 150ml/5fl oz gravy
• 150g/5oz wild garlic
• roughly chopped

Directions

• Heat the butter in a pan until foaming. Place the goat in with the butter and fry for 6-10 minutes
• basting all the time - cook the meat longer
• if you prefer your meat more well done. After a few minutes
• add the artichokes. Remove and place on a carving dish
• covering loosely with foil
• and rest for at least six minutes.
• Blanch the morel mushrooms for ten seconds in a pan of salted boiling water. Drain thoroughly and add the morels to the pan used to cook the goat and cook for three minutes.
• Add the lazy garlic
• cook for 15-20 seconds
• or until fragrant
• and then deglaze with the sherry vinegar. Once the vinegar has evaporated
• add the gravy and bring to the boil.
• Add the wild garlic and season to taste with salt and pepper. Serve the meat in slices with the morels and wild garlic on the side.