Wednesday, November 6, 2013
Lamb heart with salsa verde
With offal becoming more mainstream I am beginning to see a wide range of some quality offerings up front and centre of all places at the supermarket. I was picking up a few things for dinner as the other half was out for the night when I spied some rather tasty looking lamb hearts, and a bargain too, knowing full well I’d be pushing water uphill if I ever tried to offer up some to her it seemed like providence, so they were grabbed up.
I decided to keep things reasonably simple, the heart is cleaned and broken down, arteries, valves sinew and little blood clots removed. The pieces of meat set aside as I prepared a simple salsa verde, very finely diced parsley combined with garlic and white anchovy broken down to a paste with a back of a knife, lemon juice, salt, pepper and good quality olive oil. Let the salsa sit as long as you can, the more time you give it the better the flavour will be.
The heart meat was tossed to lightly coat in some oil, and then a little salt and pepper sprinkled over, then the pieces were cooked medium rare like a steak in a screaming hot pan for probably not even a minute a side, but depends on how big the piece is. As I was just serving myself, I was a bit little rustic on the presentation, a good schmear of salsa down on a board, and each piece of meat sliced to show of it’s juicy interior then arranged on the salsa verde, a little pile of salt and pepper to adjust the seasoning as you need it.