Pan Fried Lamb’s Heart with White Wine

Yesterday I made something new (for me, anyway) as a kind of experiment (I seem to have been doing this a bit recently) with some Lamb’s Heart (this comes in nice and cheap as people don’t tend to want to buy something they can identify… usually about £1.50 for three which is enough for 2-3 people depending on how it’s cooked).


  • 3 Lamb’s Hearts
  • ~1 glass of White Wine
  • 2 cloves of Garlic (chopped)
  • Olive Oil (infused with garlic?)
  • 1 Lamb Stock Cube made up with 8fl oz of water
  • Rosemary to taste
  • Black Pepper to taste
  • 1 tsp Lemon Juice

I started by trimming off the top of the hearts as they tend to be quite fatty and the arteries/veins are quite chewy, then diced the remainder.

Warm the oil in a frying pan (medium heat) with the garlic until the garlic starts to turn brown then drop in the heart and allow that to brown for 5-10 minutes.

Add the wine and lamb stock and allow to reduce for about 15 minutes — the juice should start to thicken slightly. About 5 minutes before serving, add the lemon juice.

Serve with mashed potato and vegetables.

5 thoughts on “Pan Fried Lamb’s Heart with White Wine

  1. 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 for review and pix. Cheers.

  2. 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

  3. 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. 🙂


  4. Tried this out this evening, using red wine instead of white and chicken stock instead of lamb (because that’s what there was). Couldn’t really get the gloop to reduce much, but it made a very pleasant meal for me and the niece Georgina. She had bought a couple of lamb’s hearts weeks ago, out of curiosity, and bunged them in the freezer. I wanted a simple recipe for our first experience of lamb’s hearts, so as not to have wasted too much effort should it turn out horrible and I have to replace it with a tin of corned beef. As it happened, Georgina (who is a right little carnivore) really liked them, and I found them quite agreeable. The liverish aftertaste was strangely variable — a couple of lumps had too much for a liver-hater like me, but mostly it was good. I have little doubt we’ll be having it again, so thanks for the recipe!

  5. Recommended! Am eating Manx Loghtan heart with cider rather than wine and very nice it is, too.

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