Lamb hearts are usually braised, but once the sinew has been removed they can be treated like any other piece of tender meat.
Ingredients
60 ml mayonnaise
wild garlic leaves, washed
4 lamb’s hearts, halved, trimmed of any fat and sinew
15 ml vegetable oil
salt and freshly ground black pepper
aragula leaves, washed
8 slices of bread
softened butter
Method
Bring a small pan of salted water to the boil and cook the wild garlic leaves for 10 seconds, then drain, refresh under the cold tap briefly, squeeze out excess water and finely chop. Mix with the mayonnaise and season. Cut the hearts horizontally into slices, season and brush with a little oil. Heat a griddle or heavy frying pan and cook the hearts on a high heat for about a minute on each side, keeping them pink. To serve, butter the bread, lay the rocket leaves and hearts on and spoon over the mayonnaise. You can serve these as an open or closed sandwich.
Cuisine: Global
Category: Offal
Sub Category: Hearts
- Posted10-Oct-2009
- Total Views130
- Word Count275
- Commentvia Twitter
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