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Your support makes all the difference.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.
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