Ingredients

Ingredients For the hogget

• 4 x 300g/10½oz rump of hogget

• olive oil

• salt and freshly ground black pepper

For the lentils

• 1 small leek, finely chopped

• 1 carrot, finely chopped

• 1 celery stick, finely chopped

• knob of butter

• 350g/12oz Puy lentils

• 600ml/1 pint lamb stock

• 1 bay leaf

• 100ml/3½fl oz chardonnay vinegar

For the stuffed artichokes

• 8 baby artichokes

• 300ml/10½fl oz chicken stock

• 1 onion, finely chopped

• 1 tbsp olive oil

• knob of butter

• 1 small garlic clove, finely chopped

• 2 lambs’ kidneys, trimmed,halved, and cored

• 200g/7oz lamb sweetbreads, trimmed

• 2 tbsp chopped fresh parsley

• salt and freshly ground black pepper

• 8 slices wafer-thin pancetta

For the garnish

• 1 red pepper, seeds removed, finely chopped

• 1 tbsp chooped fresh parsley

Description

This May Be A Rich And Indulgent Dish, But A Tart Vinegar-tinged Bed Of Lentils Makes Easy Work Of Eating It.

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