Has anyone ever cooked lamb hearts?
I picked some up at the shop on a whim (and, let’s face it, because I think they’re fascinating and want to dissect one. But I digress.) and I’m not finding an awful lot of recipes to use them in. Seems they’re pretty much only usable stuffed, in stews.
Anyone got a good recipe?
Here’s one. Just substitute lamb for beef I suppose. It sounds kinda good.
MARINATED BEEF HEART WITH SOUR CREAM
1/2 beef heart
3/4 cup of white vinegar
3/4 cup of water
2 bay leaves
5 whole peppercorns
3/4 teaspoon of salt
1 small onion, coarsely chopped flour
2 tablespoons of margarine
1/2 cup of sour cream
Use a sharp knife to trim away the fat, veins, and arteries at the top of the heart and cut the remaining meat into one-inch cubes. Place the chunks in a bowl, add the vinegar, water, bay leaves, peppercorns, salt, and onion. Cover and refrigerate 12 to 24 hours.
After this marination, dry the cubes of meat and roll them in flour. Then brown the heart in margarine in a heavy pan, strain the marinade, and