📝 About This Recipe
A true delicacy for the adventurous gourmet, these lamb hearts are transformed through a bright citrus marinade and the primal kiss of a charcoal flame. Often overlooked, the heart is a lean, finely-grained muscle that, when sliced thin and grilled quickly, offers a tender texture and a clean, mildly gamey flavor reminiscent of the finest venison. This recipe elevates the offal with a punchy herb gremolata and a hint of smoky paprika, creating a sophisticated dish that bridges the gap between rustic tradition and modern bistro dining.
🥗 Ingredients
The Lamb
- 4 pieces Lamb hearts (fresh, trimmed of excess external fat and silver skin)
- 1/4 cup Extra virgin olive oil (high quality)
- 3 Garlic cloves (smashed and minced)
- 1 teaspoon Smoked paprika (pimentón de la Vera)
- 1 teaspoon Dried oregano (preferably Greek)
- 1 teaspoon Kosher salt (plus more for finishing)
- 1/2 teaspoon Black pepper (freshly cracked)
Lemon-Oregano Gremolata
- 1/2 cup Fresh flat-leaf parsley (finely chopped)
- 1 tablespoon Fresh oregano (minced)
- 1 Lemon (zested and juiced)
- 1 small Shallot (minced very finely)
- 1/4 teaspoon Red chili flakes (optional for heat)
👨🍳 Instructions
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1
Begin by preparing the lamb hearts. Rinse them under cold water to remove any residual blood from the chambers, then pat them thoroughly dry with paper towels.
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2
Using a sharp boning knife, trim away any hard white fat from the top of the heart and remove the silver skin. Butterfly the hearts by cutting down one side so they open like a book, then slice them into 1/2-inch thick strips or steaks.
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3
In a medium glass bowl, whisk together the olive oil, minced garlic, smoked paprika, dried oregano, salt, and black pepper to create the marinade.
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4
Add the sliced lamb hearts to the marinade, tossing well to ensure every piece is evenly coated. Cover and refrigerate for at least 30 minutes, but no longer than 2 hours, as the salt will begin to cure the lean meat.
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5
While the meat marinates, prepare the gremolata. In a small bowl, combine the chopped parsley, fresh oregano, lemon zest, minced shallot, and chili flakes. Add a tablespoon of lemon juice and a drizzle of olive oil, then set aside to let the flavors marry.
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6
Prepare your grill. If using charcoal, light a chimney starter until the coals are glowing red and covered in gray ash. Set up for high-heat direct grilling. If using gas, preheat to 450°F (230°C).
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7
Clean the grill grates thoroughly and lightly oil them using a rolled-up paper towel dipped in vegetable oil held with tongs.
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8
Remove the lamb hearts from the refrigerator 10 minutes before grilling to take the chill off.
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9
Place the lamb strips onto the hottest part of the grill. You should hear a vigorous sizzle immediately. Grill for 2-3 minutes on the first side without moving them to develop a deep, caramelized crust.
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10
Flip the pieces using tongs. Grill for an additional 1-2 minutes. The goal is a medium-rare to medium doneness; overcooking the heart will make it tough and rubbery.
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11
Remove the meat from the grill and transfer to a warm plate. Tent loosely with foil and let the meat rest for 5 minutes to allow the juices to redistribute.
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12
Arrange the grilled lamb on a serving platter. Spoon the fresh gremolata generously over the top and finish with a final squeeze of lemon juice and a sprinkle of flaky sea salt.
💡 Chef's Tips
Do not overcook the lamb heart; it is lean and best enjoyed medium-rare (internal temp of 135°F/57°C) to maintain its tenderness. If you are sensitive to gamey flavors, soak the trimmed hearts in milk for 1 hour before marinating to mellow the taste. Ensure your grill is screaming hot before the meat touches the grates to get a good sear before the interior dries out. If using wooden skewers to grill these as kebabs, remember to soak the skewers in water for 30 minutes beforehand to prevent burning.
🍽️ Serving Suggestions
Serve alongside a cooling cucumber and Greek yogurt tzatziki to balance the smoky char. Pair with warm, grilled pita bread and a vibrant tomato and red onion salad. A glass of chilled, acidic Rosé or a light-bodied red like Pinot Noir cuts through the richness of the offal beautifully. Serve over a bed of buttery saffron rice or lemon-herb couscous to soak up the juices.