Comments on: Pan Fried Lamb’s Heart with White Wine http://www.mafoo.org.uk/wp/2009/03/09/pan-fried-lambs-heart-with-white-wine/ Wibble and stuff... Wed, 25 Aug 2010 12:06:26 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Melanie Myhill http://www.mafoo.org.uk/wp/2009/03/09/pan-fried-lambs-heart-with-white-wine/comment-page-1/#comment-28525 Melanie Myhill Wed, 25 Aug 2010 12:06:26 +0000 http://www.mafoo.org.uk/wp/?p=41#comment-28525 Just a quick hello! I was Googling around for some cooking inspiration, and stumbled across your site. Glad to see that you're both well. :) Melanie Just a quick hello! I was Googling around for some cooking inspiration, and stumbled across your site. Glad to see that you’re both well. :)

Melanie

]]> By: Phil Bailey http://www.mafoo.org.uk/wp/2009/03/09/pan-fried-lambs-heart-with-white-wine/comment-page-1/#comment-28253 Phil Bailey Thu, 24 Jun 2010 14:42:45 +0000 http://www.mafoo.org.uk/wp/?p=41#comment-28253 Can I be cheaky and suggest a good wine to go with this dish ? Well, I'm going to try ;-) I would say that the richness of the Lambs hearts and the Rosemary would really be complimented by a wine called "3 Fincas 2007", it has a lovely oaky quality which will help to help the diner to explore the earthiness of this dish. Hope you like it, it really is an quality accompaniment to hearts. All the best. Phil Can I be cheaky and suggest a good wine to go with this dish ? Well, I’m going to try ;-)

I would say that the richness of the Lambs hearts and the Rosemary would really be complimented by a wine called “3 Fincas 2007″, it has a lovely oaky quality which will help to help the diner to explore the earthiness of this dish.

Hope you like it, it really is an quality accompaniment to hearts.

All the best. Phil

]]> By: Meatmeister http://www.mafoo.org.uk/wp/2009/03/09/pan-fried-lambs-heart-with-white-wine/comment-page-1/#comment-24995 Meatmeister Sun, 10 May 2009 11:00:10 +0000 http://www.mafoo.org.uk/wp/?p=41#comment-24995 Thanks for theisrecipe. I think more restaurants should serve heart; when done well, it's amazing. To me, it blends the flavor of steak, mild foie gras, and just a hint of liver, making a really interesting combination and one somewhat unusual for meat. Should you ever venture to San Francisco, check out Coco500 restaurant. The chef there, Mike Morrison, is quite adventurous. In fact, he served a grilled lamb heart salad that blew me away. He seared the whole heart, leaving it a bit rare, then slicing it along the bias. See http://meatmeister.wordpress.com/2009/05/10/grilled-lamb-heart-coco-500-sf/ for review and pix. Cheers. Thanks for theisrecipe. I think more restaurants should serve heart; when done well, it’s amazing. To me, it blends the flavor of steak, mild foie gras, and just a hint of liver, making a really interesting combination and one somewhat unusual for meat.

Should you ever venture to San Francisco, check out Coco500 restaurant. The chef there, Mike Morrison, is quite adventurous. In fact, he served a grilled lamb heart salad that blew me away. He seared the whole heart, leaving it a bit rare, then slicing it along the bias.

See http://meatmeister.wordpress.com/2009/05/10/grilled-lamb-heart-coco-500-sf/ for review and pix. Cheers.

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