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Ingredients

• 2 purple artichokes

• ½ lemon, juice only

• 2 saddles of lamb, preferably from La Palud

• salt and freshly ground black pepper

• 2 tbsp olive oil

• 1 tbsp butter

• 1 garlic clove, crushed

• 1 sprig fresh thyme

• 1 sprig fresh rosemary

• 1 small head celery, trimmed, roughly chopped

• 2 round turnips, peeled, roughly chopped

• 4 carrots, green base of leaves still attached, peeled, roughly chopped

• 1 beetroot, peeled, roughly chopped

• 1 quince, peeled, roughly chopped

• 2 firm pears, peeled, roughly chopped

• 200g/7oz fresh chanterelle mushrooms, cleaned, roughly chopped

• 2 small fresh cep mushrooms, cleaned, roughly chopped

• 2-3 tbsp hot chicken stock

• 8 cooked chestnuts, peeled

Description

Recipe Uses 2 Purple Artichokes, ½ Lemon, Juice Only, 2 Saddles Of Lamb, Preferably From La Palud, Salt And Freshly Ground Black Pepper, 2 Tbsp Olive...

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