Lamb mixed plate

Method

1. Preheat the oven to 200C/gas 6.

2. For the roast leg of lamb: trim the knuckle and remove the pelvic 'aitch' bone. Chop the bones and put into a roasting tin.

3. Place the lamb on top of the bones. Season the meat with salt and pepper and drizzle over a little oil. Roast in the oven for 15 minutes per 450g. Remove from the oven and allow to rest before carving.

4. For the noisettes: heat the oil in a pan and when hot add the noisettes. Cook on one side until the blood starts to run, then season with salt and pepper and turn over. Cook until tender. Remove from the pan and allow to rest before serving.

5. For the liver, kidney and cutlet: grease the grill pan and preheat the grill.

6. Grill the liver, kidney and cutlet quickly on each side until cooked. Season with salt and pepper, allow to rest before serving.

7. To serve: slice the leg of lamb. Arrange on a serving plate with the rest of the lamb.

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SOUNDS GREAT WILL HAVE A TRY

Ingredients

For the roast leg of lamb

1 x 1kg leg of lamb

For the noisettes of lamb

4 lamb noisettes
1 tbsp oil

For the liver, kidney and cutlet

1 lamb's liver
4 lamb's kidney
4 lamb cutlets

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