Description
Jamie Oliver’s lamb heart dish brings rustic Italian countryside charm to your kitchen. Succulent marinated hearts offer bold flavors and tender texture, inviting home cooks to explore a traditional protein with expert Mediterranean flair.
Ingredients
Scale
Main Proteins:
- 1 lamb heart, prepared into 3 pieces
Aromatics and Herbs:
- 2 garlic cloves, roughly chopped
- 1 sprig of thyme
- ½ lemon, zested and juiced
Seasonings and Oils:
- 1 dash of olive oil
- salt
- coarsely ground black pepper
Instructions
- Create a robust marinade by thoroughly mixing all the ingredients in a mixing bowl, ensuring complete coverage of the lamb heart pieces. Allow the meat to absorb the flavors by refrigerating for a minimum of 2 hours, preferably overnight.
- Carefully remove the marinated lamb heart pieces from the liquid, gently wiping away excess garlic and zest to prevent burning during cooking.
- Heat a heavy-bottomed skillet or cast-iron pan to high temperature, ensuring the surface is extremely hot before introducing the meat.
- Carefully place the marinated lamb heart pieces into the scorching pan, allowing each side to sear for approximately 45-60 seconds to develop a rich, caramelized exterior while maintaining a tender interior.
- Transfer the seared lamb heart to a clean cutting board and let it rest for one minute, allowing the internal juices to redistribute throughout the meat.
- Using a sharp knife, slice the lamb heart into thin, elegant pieces against the grain to maximize tenderness and visual appeal.
- Finish the dish by delicately sprinkling flaky sea salt over the sliced lamb heart, enhancing its natural flavors and providing a subtle textural contrast.
Notes
- Lamb hearts pack incredible flavor when marinated with herbs and spices for at least 2-3 hours before cooking.
- Gentle handling prevents tearing delicate meat during preparation and ensures even cooking.
- High heat creates perfect caramelization, transforming these unique organ meats into a tender, rich delicacy.
- Pat hearts completely dry before seasoning to achieve optimal browning and prevent steaming.
- Room temperature meat ensures more consistent cooking and prevents tough, chewy textures.
- Sharp knife helps slice hearts thinly and uniformly for better presentation and eating experience.
- Trimming excess connective tissue and fat improves overall meat texture and reduces gamey undertones.
- Resting meat after cooking allows juices to redistribute, guaranteeing maximum tenderness and flavor.
- Fresh herbs like rosemary and thyme complement the robust, mineral-rich profile of lamb hearts.
- Experiment with marinades using citrus, garlic, and bold spices to enhance natural meat characteristics.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: British
Nutrition
- Serving Size: 1
- Calories: 220 kcal
- Sugar: 0 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg