Lamb fillets served with wild garlic gremolata

You often see these tiny fillets which come from under the saddle of the lamb in butcher's shops; they also seem to sell them a lot in halal butchers – they are obviously using their cuts very economically, as they should be.

8 or 12 lamb fillets, bashed out between sheets of clingfilm

Salt and freshly ground black pepper
A little vegetable or corn oil for grilling

For the gremolata

The zest of 1 lemon
15 or so wild garlic leaves, finely chopped
4tbsp extra virgin olive oil

Mix all of the ingredients together for the gremolata and season to taste.

Heat a heavy frying pan or ribbed griddle pan and briefly cook the lamb fillets for about 30-40 seconds on each side. Arrange on warmed serving plates and spoon the gremolata over.