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).

Ingredients:

  • 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.