Once you've prepared your lamb hearts, you should be left with a total of 4 larger steaks and 2 thinner steaks. Slice the thinner steaks lengthways and the thicker steaks into roughly 2 cm cubes a. 2 lamb hearts, each trimmed into 3 steaks

Place the steaks into a bowl with the garlic, lemon zest and juice, rosemary and a drizzle of olive oil. Season with salt and pepper and mix thoroughly. Leave to marinate in the fridge for at least 2 hours or preferably overnight a. 2 garlic cloves, roughly chopped b.1/2 lemon, zested and juiced c.1 sprig of rosemary d.1 dash of olive oil e. salt f. freshly ground black pepper

Thread the heart pieces onto skewers. Light a barbecue or place a griddle pan over a high heat. You need to cook them over a very high heat so that you get a nice charring and caramelisation quickly whilst not overcooking the heart, so be patient and allow the barbecue or pan to become smoking hot

Place the skewers over the heat and cook for 4–5 minutes, turning regularly to achieve even charring all over

Leave to rest for a minute before serving