Hay Roasted Leg of Goat, Slow Roasted Fennel and Violet Artichokes with Chilli, Garlic and Lemon

Name: Hay Roasted Leg of Goat, Slow Roasted Fennel and Violet Artichokes with Chilli, Garlic and Lemon
Yield: Serves 4
Ingredients: 500ml dark chicken stock; 1 large unwaxed lemon, juiced and zested; 8 baby violet artichokes, prepared, cut in ½, lengthwise and stored in acidulated water; 1 large red chilli, cut in ½, de-seeded and chopped; 300ml white wine; 2 tsp toasted fennel seeds; 6 cloves garlic, sliced; Olive oil for cooking; 2 large heads of fennel, each cut into 4 lengthwise; 700 g piece goat (kid) leg meat, some fat intact; Sea salt; Black pepper; 4 tbsp Greek yoghurt

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

700 g piece goat (kid) leg meat, some fat intact
Sea salt
Black pepper
4

Dinner
Gluten-free

Method

Marinade

Cut the goat into 4 good steaks and then place on a tray.
Season well and then cover with the yoghurt, fennel seeds and half the sliced garlic. Rub the marinade in well and leave for about 4 hours in the fridge.

Ingredients

Method

Marinade

Vegetables