Soak wooden skewers in water prior to grilling.


In a small saucepan over low heat, gently warm the honey. When warm, season to taste with ground cumin seed, salt, pepper, and a touch of Sherry vinegar. Keep warm for 20 minutes until flavor has steeped.


Meanwhile, in a medium saucepan over medium heat, slowly confit lamb's heart in olive oil at 140 degrees F, until cooked through, approximately 40 minutes. Remove the lamb hearts and set aside to cool.


Skewer the cooked heart, raw kidney and raw sweetbread and season with salt and pepper. Grill on a hot, oiled grill until nicely charred on both sides. Approximately 5-6 minutes per side. Remove from the heat and set aside to rest.


Toss julienned carrots in a bowl with mint chiffonade, chilis. Season with a touch of the honey, salt, pepper, and olive oil.


Place the dressed salad in the middle of the plate. Top with the skewered lamb offal. Garnish the meat with a little more mint chiffonade and dress with some more of the cumin honey. Serve immediately.