Lamb heart, blood orange and feta couscous salad

PT35M

First published in 2022
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Ingredients

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Lamb heart

Chermoula

Salad

1

Begin by marinating the lamb heart. Sprinkle it with the ras el hanout and a pinch of salt and set aside at room temperature whilst you prepare the rest of the dish

2

Bring the chicken stock to the boil, then cook the couscous in it for 7-10 minutes until tender but still with a little bite. Drain and leave to cool

3

To make the chermoula, place all the ingredients in a blender and blitz into a rough dressing. Taste and season with salt and fresh lemon juice

4

Mix most of the chermoula through the couscous, leaving some to drizzle over the top at the end

5

Finely slice the red onion and place in a bowl of cold water to remove some of the astringency. Top and tail the blood orange, slice off the skin and any white pith, then turn on the board and slice into thin wheels

6

Now you are ready to prepare and cook the lamb heart. This can seem a little visceral, but it's actually quite easy! You need to trim away any fat on the outside, then cut it into 3 separate 'steaks'. For a full guide on how to do this, take a look at our step-by-step guide here

7

With your lamb heart prepped and separated into 3 steaks, place a frying pan over a high heat with a dash of oil. Once smoking hot, add the lamb heart steaks. Cook for 1 minute then flip over; after another 30 seconds remove the thinner steak, then after 30 seconds more remove the remaining steaks. Leave to rest before carving

  • 1 dash of olive oil
8

To assemble the salad, drain the onions and mix through the couscous. Spoon onto a serving platter and top with the blood orange slices. Carve the lamb heart into slices, sprinkle with a little salt and add to the salad. Finish by crumbling the feta over the top, drizzle with more chermoula and scatter over the chopped pistachios

First published in 2022
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