Canon of LA Palud Lamb with Autumn Vegetables and Fruits

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 purple artichokes
• ½ lemon
• 2 saddles of lamb
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 tbsp butter
• 1 garlic
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 1 small head celery
• 2 round turnips
• 4 carrots
• 1 beetroot
• 1 quince
• 2 firm pears
• 200g/7oz fresh chanterelle mushrooms
• 2 small fresh cep mushrooms
• 2-3 tbsp hot chicken stock
• 8 cooked chestnuts

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Trim the artichokes to their hearts, rubbing the cut edges with the lemon half, and keep them in a bowl of water with the squeezed lemon. Peel and cut the celery, turnips, carrots, beetroot, quince and pears into bite-sized pieces.

2. Brush the chanterelles and ceps clean and slice the ceps. Season the saddles of lamb generously with salt and black pepper. Preheat the oven to 400°F (200°C).

3. Heat 1 tbsp olive oil in an ovenproof pan over high heat. Sear the lamb saddles for 3 minutes per side until browned, then roast them in the oven for about 15 minutes until 145°F (63°C) in the thickest part.

4. While the lamb roasts, heat the butter and remaining olive oil in a large pan over medium heat. Add the garlic, thyme and rosemary, then the carrots, turnips, celery and beetroot. Cook for 15 minutes, stirring often.

5. Drain the artichokes and quince and pears, add them to the pan with the chestnuts and cook for 10 minutes. Add the chanterelles and ceps and cook for 8 minutes until golden.

6. Pour in the hot chicken stock, simmer for 2 minutes, and season with salt and black pepper.

7. Rest the lamb on a board for 3 minutes, then carve the saddles and serve with the vegetables, fruit and mushrooms spooned around them.