- 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
- 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.