Mixed grill of spring lamb with rosemary and wild garlic

Serves 4

A simple mixed grill has its merits on the dinner table. You can use your favourite prime cuts such as cutlets, saddle fillets or noisettes and mix in a bit of offal according to your taste. If you're cooking for a lot of guests, you can fry or grill the thicker cuts to start with, keeping them nice and rare (and warm), and re-heat them on a tray together while the kidneys and liver are being quickly pan-fried at the last minute.

4 lamb cutlets or chops or both
2 hearts, halved and sinews removed
4 slices of liver, cut about 1cm thick
4 kidneys, halved and sinews removed
8 plump lamb's sweetbreads
1tbsp vegetable oil
Salt and freshly ground black pepper
A handful of rosemary leaves
A handful of wild garlic leaves (optional)
A couple of healthy knobs of butter

Season the cutlets or chops, heat a ribbed griddle pan or heavy frying pan brushed with oil, and cook them for about 3 minutes on each side, keeping them rare. Cook the hearts in the same way and place them both on a baking tray. Season and fry the sweetbreads on a high heat for about 3-4 minutes and place on the tray.

Pre-heat a grill to its hottest temperature. Finish the meats under the grill for about 4-5 minutes to colour them nicely, turning them after a couple of minutes.

While re-heating the meats, season and fry or griddle the kidneys for a couple of minutes on each side and the liver for a little less time, keeping them pink. Heat the butter in a small frying pan until it is foaming and throw in the rosemary and wild garlic and stir over the heat for about 30 seconds. Arrange the meats on a large serving dish or individual ones and spoon the butter and herbs over.