Lamb heart skewers
Our easy lamb heart skewer recipe is a great introduction to the underused offal cut and can be served in a variety of ways. We'd recommend cooking them on a barbecue and serving in a wrap with some salads and rice, but it's a very versatile cut and can be marinated or spiced with whatever flavours you like.
Learn how to prepare lamb heart here.
Ingredients
Metric
Imperial
- 2 lamb hearts, each trimmed into 3 steaks
- 1 dash of olive oil
- 2 garlic cloves, roughly chopped
- 1/2 lemon, zested and juiced
- 1 sprig of rosemary
- salt
- freshly ground black pepper
Method
Once you've prepared your lamb hearts, you should be left with a total of 4 larger steaks and 2 thinner steaks. Slice the thinner steaks lengthways and the thicker steaks into roughly 2cm cubes
- 2 lamb hearts, each trimmed into 3 steaks
Place the steaks into a bowl with the garlic, lemon zest and juice, rosemary and a drizzle of olive oil. Season with salt and pepper and mix thoroughly. Leave to marinate in the fridge for at least 2 hours or preferably overnight
- 2 garlic cloves, roughly chopped
- 1/2 lemon, zested and juiced
- 1 sprig of rosemary
- 1 dash of olive oil
- salt
- freshly ground black pepper
Thread the heart pieces onto skewers. Light a barbecue or place a griddle pan over a high heat. You need to cook them over a very high heat so that you get a nice charring and caramelisation quickly whilst not overcooking the heart, so be patient and allow the barbecue or pan to become smoking hot
Place the skewers over the heat and cook for 4–5 minutes, turning regularly to achieve even charring all over
Leave to rest for a minute before serving
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