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Roast hogget saddle Globe and Jerusalem artichokes with sweetbreads by Nathan Outlaw Serves 4 Hogget saddle 800g-1kg short boned saddle of hogget (ask your butcher for any bones or trimmings) 2 cloves of garlic, chopped A pinch of thyme 100ml olive oil 1 tbsp chopped parsley Place the prepared meat into an airtight container and cover with the remaining ingredients. Marinate for 24 hours, turning every now and then. Sweetbreads 500g lamb sweetbreads, soaked for 24 hours in water 1 medium onion, chopped A pinch of thyme 2 cloves of garlic, chopped 1 tsp fennel seeds 50ml white wine vinegar 1tsp salt 2 eggs, whisked 100g flour, seasoned with salt and pepper 200g breadcrumbs Place the onion, thyme, garlic, fennel seeds, white wine vinegar and salt in a pan and add enough water to cover the vegetables. Bring to the boil and simmer for 5 minutes. Skim off any impurities and add the sweetbreads. Simmer for 3 minutes and remove from the heat. Drain the sweetbreads, cool and peel off the outside membrane and fat. If large, slice or dice, otherwise, coat the sweetbreads in the flour, then the egg, and finally the breadcrumbs. Keep in the fridge until ready to use. Globe artichokes 2 prepared globe artichokes, with outer leaves and inner choke removed 100ml white wine 50ml olive oil 1 litre water 1 lemon, juiced A pinch of salt Bring the wine, water, oil, lemon juice and salt to a simmer and add the artichokes. Simmer for approx 15 minutes and leave to cool in the cooking liquor. Remove the remaining leaves and slice base into triangles. Jerusalem artichokes 1kg Jerusalem artichokes, scrubbed and, if possible, peeled 50g flour A pinch of salt 1 lemon, juiced 1 litre water 50g butter 50ml double cream Place the flour and salt into a pan and whisk in the liquids. Place the artichokes in the pan and bring to a simmer, and continue to cook until tender. Strain the artichokes and place in a food processor. Add the butter and cream and blend. When finished check seasoning and adjust accordingly. Red wine sauce Approx 200-300g trimmings from the meat 1 onion, chopped 2 carrots, chopped 4 cloves of garlic, crushed A pinch of thyme 500ml red wine 200ml lamb stock 200ml water 50ml red wine vinegar 20g redcurrant jelly Picked thyme leaves Roast the trimmings in the oven at 200C for 40 minutes, adding the vegetables after 20 minutes. Transfer the trimmings to a stockpot and cover with the wine, lamb stock, water, vinegar and thyme. Simmer for 2 hours and strain into a saucepan. Reduce the liquid further if necessary until it coats the back of a spoon. Finally add the redcurrant and thyme leaves. Put aside, and reheat to serve. Garnish 2 small heads of spring greens, washed and blanched To finish Pre-heat the oven to 220C. Heat a frying pan and add some oil. Place the hogget in the pan and colour for 1 minute on each side or until well browned. Remove from the pan and place on a roasting tray in the hot oven for approx 10 minutes (for medium-rare). Remove from the oven and rest the meat 5 minutes. Heat the red wine sauce and add the globe artichoke and parsley. Heat the artichoke purée and greens. Deep-fry the sweetbreads until golden. To serve, place the purée in the centre of four hot plates and place the greens and sliced lamb on top. Spoon over the sauce and garnish. Finish with the sweetbreads and serve.