Photo: Sorin Gheorghita
Goat’s saddle with artichokes, morels and wild garlic
9 ingredients
30 min + 1 hr
Serves 2-4
openrecipes
If it’s all about lamb for you in springtime, think again. With the popularity of goats’ milk and cheese, the by-product goat meat is now gaining traction. Combined here with the spring flavours of morel mushrooms and wild garlic, it makes a wonderful roast dinner.
Estimated Nutrition (whole recipe, rough)
334
Calories
7g
Protein
26g
Fat
19g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Artichoke | 1 medium (128g) | 60 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 30g/1oz salted butter
- 600g/21oz goat's rack and short saddle (aged for 2 weeks), trimmed
- 2 artichokes
- 50g/1¾oz morel mushrooms
- and saltblack pepper
- 1 tsp lazy garlicgarlicolive oil
- 3 tsp sherry vinegar
- 150ml/5fl oz gravy
- 150g/5oz wild garlic
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes