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 Â£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.