Lamb Hearts Recipe: How to Cook Tender and Delicious Lamb Hearts

Let me tell you, cooking lamb hearts is an adventure, not for the faint of heart (pun intended!). It's a bit of a niche culinary pursuit, but one that's absolutely worth venturing into. I've always been a bit of a culinary adventurer, always up for trying something new, and lamb hearts were definitely a wildcard in my cooking journey. I remember the first time I saw them at the butcher's, I couldn't help but think, "What on earth am I going to do with these?" But the butcher, a jolly chap with a twinkle in his eye, assured me they were a real treat, full of flavour and surprisingly tender when cooked right. So, I took a gamble, bought a couple of pounds, and embarked on this culinary adventure. And let me tell you, it was a revelation!

(Part 1) Sourcing the Goods

The first step in any good cooking adventure is getting your hands on the right ingredients. Lamb hearts aren't always readily available, especially in smaller butcher shops. You might have to ask around or visit a larger butcher who specializes in more unusual cuts.

Where to Find Lamb Hearts

Specialty Butchers: These are your best bet for finding lamb hearts. They often carry a wider variety of cuts, including offal. Online Marketplaces: Websites like Amazon Fresh or local online grocery stores sometimes offer lamb hearts. Farmer's Markets: If you're lucky, you might find a vendor selling lamb hearts at a local farmer's market. When you do find them, don't be afraid to ask the butcher for some tips. They're usually a wealth of knowledge and might even have a few tricks up their sleeve.

Important Note: Trimming

Remember to ask for the hearts to be trimmed. The butcher will remove the tough outer membrane and any excess fat, making your cooking experience much easier.

(Part 2) Cleaning and Preparing the Lamb Hearts

Once you've got your lamb hearts home, it's time for the cleaning and prepping. This might seem a bit daunting, but it's actually quite straightforward.

Step 1: The Soak

First, give them a good rinse under cold water to remove any lingering bits of blood. Then, soak them in cold water for about 30 minutes. This helps to draw out any excess blood and impurities.

Step 2: The Trim

After soaking, you can trim the hearts further. Use a sharp knife to remove any remaining fat and membranes, and cut out the tough veins. If you want to get really fancy, you can even split the hearts in half lengthwise. This will help them cook more evenly.

(Part 3) Cooking Methods for Tender Lamb Hearts

Now, the fun part – choosing your cooking method. Lamb hearts are pretty versatile and lend themselves to various cooking techniques. I've tried a few, and here are my top picks:

1. Pan-Fried Lamb Hearts

This is a quick and easy way to cook lamb hearts. It's perfect for a weeknight meal or a casual dinner party.

Step-by-Step Guide

1. Heat the Oil: Heat some oil in a pan over medium heat. I prefer using olive oil for its flavour, but you can use another oil with a high smoke point, like sunflower oil or avocado oil. 2. Season the Hearts: Season the lamb hearts generously with salt and pepper. You can also add other seasonings, like garlic powder, onion powder, or paprika, to taste.3. Sear the Hearts: Add the hearts to the pan and cook for 3-4 minutes on each side, or until browned and cooked through. Be careful not to overcrowd the pan, as this will prevent the hearts from browning properly. If necessary, cook the hearts in batches. 4. Serve: Serve pan-fried lamb hearts with a side of mashed potatoes, roasted vegetables, or a simple green salad.

Tips for Pan-Frying

Dry the Hearts: Make sure the hearts are dry before adding them to the pan. This will help them to brown nicely. You can pat them dry with paper towels or let them air dry for a few minutes. Don't Overcook: Lamb hearts are best cooked medium-rare to medium. Overcooking will make them tough and dry. Add Aromatics: You can add some garlic, onion, or herbs to the pan for extra flavour. I love adding a clove of garlic or a sprig of rosemary towards the end of cooking for a boost of flavour.

2. Braised Lamb Hearts

For a more tender and flavourful result, try braising the lamb hearts. This is a great way to cook them if you're looking for a comforting and satisfying meal. Braising in a rich broth with vegetables creates an unbelievably tender and flavourful dish.

Step-by-Step Guide

1. Brown the Hearts: Brown the hearts in a dutch oven or heavy-bottomed pot over medium heat. You'll want to sear them on all sides until they develop a nice crust.2. Add the Vegetables: Add chopped onions, carrots, and celery to the pot and cook until softened. This will create a base for the flavourful braising liquid. 3. Create the Braising Liquid: Pour in red wine, chicken broth, and tomato paste. The red wine adds depth of flavour, while the chicken broth creates a rich base. The tomato paste adds a touch of sweetness and acidity. 4. Season: Season with herbs, spices, and salt and pepper. I like to use a combination of herbs like thyme, rosemary, and bay leaves. 5. Simmer: Cover the pot and simmer over low heat for 2-3 hours, or until the hearts are fork-tender. 6. Shred the Hearts: Remove the hearts from the pot and shred them with two forks. 7. Thicken the Liquid: If desired, thicken the braising liquid with cornstarch or flour. This will create a luscious sauce to serve with the lamb hearts. 8. Serve: Serve the shredded hearts with the braising liquid, mashed potatoes, or crusty bread.

Tips for Braising

Use a slow cooker: You can also braise lamb hearts in a slow cooker. This is a great option if you're short on time or want to cook them hands-off. Adjust cooking time: The cooking time for braising lamb hearts will vary depending on the size and thickness of the hearts. Check them after 2 hours, and if they're not fork-tender, continue to simmer for another 30-60 minutes. Use Wine: If you don't drink wine, you can substitute it with another liquid, such as chicken broth or even apple juice. Serve With: Braised lamb hearts are great served over polenta, pasta, or even rice.

3. Skewered Lamb Hearts

Lamb hearts also work wonderfully as skewers. This is a great option for grilling or barbecuing, especially for a summer gathering. They're flavourful, easy to cook, and look impressive on the grill.

Step-by-Step Guide

1. Prepare the Skewers: Thread the lamb hearts onto skewers along with other vegetables like onions, peppers, and mushrooms. This creates a beautiful and delicious combination.2. Season the Skewers: Season the skewers generously with salt, pepper, and herbs. You can use a simple blend of herbs like oregano, rosemary, and thyme, or get creative with other flavour combinations. 3. Grill or Barbecue: Grill or barbecue the skewers for 5-7 minutes per side, or until cooked through. The key is to cook them over medium heat and rotate them frequently to ensure even cooking.

Tips for Skewering

Soak the Skewers: Soak wooden skewers in water for at least 30 minutes before using them to prevent them from burning. Use a Marinade: Use a marinade to add extra flavour to the lamb hearts. You can use a simple marinade of olive oil, lemon juice, garlic, and herbs, or experiment with more exotic flavour combinations. Serve With: Skewered lamb hearts are delicious served with a side of rice, salad, or your favourite dipping sauce.

(Part 4) flavor combinations to Enhance Lamb Hearts

Lamb hearts have a slightly gamey flavor, but they are also very versatile and can be paired with a wide range of flavours. Here are some ideas to get you started:

Classic Flavors

Mediterranean: Lemon, garlic, oregano, and rosemary. This combination is fresh and vibrant, perfect for highlighting the natural flavour of the lamb hearts. French: Dijon mustard, thyme, and tarragon. This flavour combination is classic and elegant, perfect for a more sophisticated dish. Indian: Turmeric, ginger, garam masala, and cumin. This spice blend adds warmth and depth to the lamb hearts, creating a truly unique and flavourful dish. Mexican: Chili powder, cumin, cilantro, and lime. This combination is bold and fiery, perfect for those who like a little heat. Italian: Garlic, basil, oregano, and red pepper flakes. This simple yet effective combination is perfect for adding a touch of Italian flair to your dish.

Unique Flavor Combinations

Sweet and Spicy: Honey, chili flakes, and ginger. This combination is sweet, spicy, and slightly tangy, creating a complex and unforgettable flavour profile. Citrusy: Orange zest, lemon juice, and thyme. This combination is bright and refreshing, perfect for cutting through the richness of the lamb hearts. Smoky: Smoked paprika, chipotle powder, and garlic. This combination adds a smoky depth to the lamb hearts, creating a truly unique and flavourful dish. Earthy: Mushroom powder, thyme, and rosemary. This combination is earthy and comforting, perfect for a hearty and satisfying meal.

(Part 5) Serving Suggestions for a Memorable Meal

Once you've cooked your lamb hearts, it's time to think about how you're going to serve them. They can be enjoyed as a main course, a starter, or even incorporated into more complex dishes.

1. As a Main Course

Lamb hearts can be a hearty and delicious main course, especially when paired with the right sides. Sides that Complement: Mashed potatoes, roasted vegetables, couscous, quinoa, pasta, polenta, crusty bread, and salads.

2. As a Starter

Lamb hearts can also be served as a delicious appetizer or starter. Starter Serving Ideas: grilled lamb hearts skewers with a side of dipping sauce, pan-fried lamb hearts with aioli, and lamb heart croquettes

3. As Part of a More Complex Dish

Lamb hearts can also be incorporated into more complex dishes, adding a unique and flavorful twist. Complex Dish Examples: Lamb heart stew, lamb heart curry, lamb heart and vegetable pasta, and lamb heart and mushroom pie

(Part 6) Recipes for Lamb Hearts

If you're feeling inspired to give lamb hearts a try, here are a few recipes to get you started:

1. Pan-Fried Lamb Hearts with Lemon and Garlic

This recipe is simple yet delicious, perfect for a quick and flavorful weeknight meal. It highlights the natural flavour of the lamb hearts with a touch of Mediterranean flair.

Ingredients:

1. 1 pound lamb hearts, trimmed
2. 2 tablespoons olive oil
3. 2 cloves garlic, minced
4. 1 lemon, juiced
5. Salt and pepper to taste
6. Fresh parsley, chopped (for garnish)

Instructions:

1. Pat the lamb hearts dry with paper towels.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the lamb hearts to the skillet and cook for 3-4 minutes on each side, or until browned and cooked through.
4. Add the garlic to the skillet and cook for 1 minute, or until fragrant.
5. Pour in the lemon juice and season with salt and pepper.
6. Serve immediately, garnished with fresh parsley.

2. Braised Lamb Hearts with Red Wine and Herbs

This recipe is more time-consuming, but the result is incredibly tender and flavorful. The rich braising liquid adds depth and complexity to the dish.

Ingredients:

1. 1 pound lamb hearts, trimmed
2. 2 tablespoons olive oil
3. 1 onion, chopped
4. 2 carrots, chopped
5. 2 celery stalks, chopped
6. 1 cup red wine
7. 1 cup chicken broth
8. 1 tablespoon tomato paste
9. 1 teaspoon dried thyme
10. 1 teaspoon dried rosemary
11. Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add the lamb hearts to the pot and cook for 5-7 minutes on each side, or until browned.
3. Remove the hearts from the pot and set aside.
4. Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
5. Stir in the red wine, chicken broth, tomato paste, thyme, and rosemary.
6. Return the hearts to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 2-3 hours, or until the hearts are fork-tender.
7. Remove the hearts from the pot and shred them.
8. Thicken the braising liquid with cornstarch or flour, if desired.
9. Serve the shredded hearts with the braising liquid, mashed potatoes, or crusty bread.

3. Grilled Lamb Heart Skewers with chimichurri sauce

This recipe is perfect for grilling season, combining the smoky flavour of the grill with a vibrant chimichurri sauce. This dish is a crowd-pleaser, especially during outdoor gatherings.

Ingredients for the Skewers:

1. 1 pound lamb hearts, trimmed
2. 1 red onion, cut into wedges
3. 1 green bell pepper, cut into chunks
4. 1 red bell pepper, cut into chunks
5. Salt and pepper to taste

Ingredients for the Chimichurri Sauce:

1. 1/2 cup chopped fresh parsley
2. 1/4 cup chopped fresh oregano
3. 1/4 cup chopped fresh cilantro
4. 2 cloves garlic, minced
5. 1/4 cup red wine vinegar
6. 1/4 cup olive oil
7. Salt and pepper to taste

Instructions:

1. Thread the lamb hearts, onion wedges, and bell pepper chunks onto skewers.
2. Season the skewers generously with salt and pepper.
3. Grill the skewers over medium heat for 5-7 minutes per side, or until cooked through.
4. While the skewers are grilling, make the chimichurri sauce. Combine all of the sauce ingredients in a bowl and whisk until well combined.
5. Serve the skewers immediately with the chimichurri sauce.

(Part 7) Tips for Success

Don't Overcook: Lamb hearts are best cooked medium-rare to medium. Overcooking will make them tough and dry. A meat thermometer is your best friend! Aim for an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius) for medium-rare. Use a Meat Thermometer: Use a meat thermometer to ensure the lamb hearts are cooked to your liking. This is especially important for braising, as you want to ensure they're tender and cooked through. Don't Be Afraid to Experiment: Lamb hearts are a blank canvas for creativity. Don't be afraid to experiment with different flavours and cooking techniques. The world is your oyster (or should we say, your lamb heart?). Rest the Hearts: After cooking, let the lamb hearts rest for a few minutes before slicing or serving. This will allow the juices to redistribute and prevent them from being too dry.

(Part 8) Storing and Freezing Lamb Hearts

Storing

Store lamb hearts in the refrigerator for up to 3 days. Wrap them tightly in plastic wrap or store them in an airtight container.

Freezing

Lamb hearts can be frozen for up to 3 months. Freeze them in an airtight container or freezer bag. To freeze, wrap the hearts in plastic wrap and then place them in a freezer bag.

(Part 9) FAQs

1. What does lamb heart taste like?

Lamb hearts have a slightly gamey flavor, similar to lamb but with a slightly stronger, more intense taste. It's a richer and more complex flavor than you might expect. However, the taste is not overpowering and can be enhanced with the right seasonings and cooking methods.

2. Are lamb hearts healthy?

Lamb hearts are a good source of protein, iron, and other nutrients. They are also relatively low in fat and calories. It's a lean and nutritious protein option, especially for those looking for a more unique way to enjoy lamb. However, they should be cooked properly to minimize the risk of foodborne illness.

3. Is it safe to eat lamb hearts?

Lamb hearts are safe to eat when cooked properly. Ensure that the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius) to kill any bacteria. Always cook them thoroughly to ensure they're safe to eat.

4. How do I know if lamb hearts are cooked through?

Lamb hearts should be cooked through, meaning they should be firm to the touch and no longer pink in the center. Use a meat thermometer to ensure the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).

5. What are some alternative cuts of meat I can use instead of lamb hearts?

If you can't find lamb hearts, you can use other offal cuts like lamb liver, lamb kidneys, or lamb sweetbreads. These cuts have a similar texture and flavor to lamb hearts and can be cooked using the same methods.

(Part 10) Conclusion

Cooking lamb hearts is a truly rewarding experience. It's a great way to explore the world of offal and discover a new culinary frontier. Don't be afraid to get creative in the kitchen and experiment with different flavours and cooking methods. You might just surprise yourself with how delicious and versatile lamb hearts can be. They're a hidden culinary gem waiting to be discovered.