Mixed Grill of Lamb with Rosemary and Spring Bubble and Squeak

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

A simple mixed grill has its merits on the dinner table. You can use your favourite prime cuts - 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 the thicker cuts to start with, keeping them nice and rare, and finish them under the grill while you pan-fry the kidneys and liver quickly at the last minute.