Ingredients

Adjust Servings:

	700 g piece Goat Meat (kid) leg , some fat intact
	Sea Salt
	Black Pepper
	4 tbsp Greek Yogurt
	2 tsp toasted Fennel Seeds
	6 cloves Garlic , sliced
	Olive Oil for cooking
	2 large heads of Fennel Bulb , each cut into 4 lengthwise
	8 baby violet Artichokes , prepared, cut in ½ lengthwise and stored in acidulated water
	1 large Red Chillies , cut in ½, de-seeded and chopped
	300 ml White Wine
	500 ml dark Chicken broth
	1 large unwaxed Lemon Juice and zested
	2 handfuls clean fresh Hay Grass (buy from a pet shop)

Hay roasted leg of goat, slow roasted fennel and violet artichokes with chilli, garlic and lemon recipe

Name: Hay roasted leg of goat, slow roasted fennel and violet artichokes with chilli, garlic and lemon recipe
Yield: 4 Servings
Ingredients: Goat Meat: 700 g piece; Sea Salt; Black Pepper; Greek Yogurt: 4 tbsp; Fennel Seeds: 2 tsp toasted; Garlic: 6 cloves; Olive Oil; Fennel Bulb: 2 large heads of; Artichokes: 8 baby violet; Red Chillies: 1 large; White Wine: 300 ml; Chicken broth: 500 ml dark; Lemon Juice: 1 large unwaxed; Hay Grass: 2 handfuls clean fresh

Serves 4
Medium

Ingredients

700 g piece Goat Meat
Sea Salt
Black Pepper
4 tbsp Greek Yogurt
2 tsp toasted Fennel Seeds
6 cloves Garlic
Olive Oil
2 large heads of Fennel Bulb
8 baby violet Artichokes
1 large Red Chillies
300 ml White Wine
500 ml dark Chicken broth
1 large unwaxed Lemon Juice
2 handfuls clean fresh Hay Grass

Directions

Steps

1 Done	Marinade Cut the goat into 4 good steaks and then place on a tray.
2 Done	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.
3 Done	Vegetables Heat a large saucepan over a medium heat and add a lug of olive oil. Place in the fennel and season well.
4 Done	Slowly brown the fennel pieces on all sides and then add the artichokes and brown these slowly too. When the vegetables are nicely coloured add the remaining garlic and chilli and cook without colour.
5 Done	Add the wine and reduce to a glaze and then add the chicken stock and cover the pot.
6 Done	Cook for 30-40 minutes until the vegetables are soft and tender and the stock is nice and syrupy.
7 Done	Season well and add some lemon juice and a little zest. Remove the pot from the heat and leave to rest in a warm spot.
8 Done	Goat Heat an oven to gas mark 7.
9 Done	Remove the marinade from the goat with a spoon but do not wash.
10 Done	Heat a large ovenproof casserole over a medium heat and then brown the goat pieces on all sides.
11 Done	Remove the meat and then add in the hay and cook until it starts to smoke.
12 Done	Place the goat back onto the hay and then place the casserole in the oven for 8-10 minutes until the goat is cooked to medium.
13 Done	Rest for a few minutes and then cut each piece into two and season.
14 Done	To Serve Divide the fennel and artichokes between four plates and top with the goat.
15 Done	Finish with a sprinkle of lemon zest and serve.