Preparation time: 10 mins
Cooking time: 5 mins
Most lamb heart recipes out there call for slow braising, often with stuffing and wrapping with bacon to keep them from drying out during their long cooking process. This can be delicious when done well. But if you consider the heart as the lean, hardworking muscle that it is, then it follows that a high and fast quick cook between rare to medium rare to keep the meat tender and juicy should yield great results too. This recipe pairs the heats with a refreshing fennel and orange slaw with a spicy kick, and a mint oil for that familiar lamb pairing.
and thickness portions. In a small bowl, combine with
the fennel seeds, chill flakes, orange zest, salt, pepper
and rapeseed oil. Keep aside to marinate for 10 mins.
mix well and set aside. Garnish with the fennel tops
To make the mint oil, place the mint leaves in
a pestle and mortar with a pinch of salt and grind
into a fine pulp. Add the oil and mix well until well combined.
- Warm a heavy skillet over a high heat. If you have any rendered
pork fat handy (we always seem to) add a dollop of this to
the pan. Otherwise a tablespoon of rapeseed oil will do.
Once the fat is scorching hot, carefully lay the hearts into the
pan dropping away from you. Safety first remember! Cook them
for a minute a side before taking out to rest for a couple minutes.
After resting, slice the hearts on a slight angle with
a very sharp knife. Season the cut faces with a little
sea salt. Serve along side a spoonful of the fennel
and orange slaw and a drizzle of the mint oil.
Recipe and photos by Mike Heywood, South London resident, regular customer and Instagrammer extraordinaire. Follow Mike on Instagram @4TELIER
Lamb hearts are available at The Butchery Ltd when we get fresh offal with our lambs. Please call the shops for availability.