Lamb heart sandwich with mint and anchovy dressing and aioli

PT25M

First published in 2022
Share recipe

Ingredients

Metric

Imperial

Lamb heart

Mint and anchovy dressing

Aioli

To serve

  • 2 bread buns
1

Begin by making the dressing. Finely chop the mint leaves and place in a bowl with the chopped anchovies, capers, garlic paste, lemon zest and vinegar. Stir in the oil, then taste and season with salt, pepper and lemon juice

2

To make the aioli, stir the garlic paste into the mayonnaise. Taste and season with salt; it should have a sharp and punchy flavour due to the raw garlic

3

Place a frying pan over a high heat and season the pieces of lamb heart all over with salt and pepper. Once the pan is smoking hot, add a drizzle of oil followed by the heart

4

Cook for 1 minute, then flip over and add the butter and rosemary. Baste the heart with the foaming golden butter for 1 minute, then remove from the pan and leave to rest

5

Slice the buns in half and place in the buttery pan to toast a little and soak up the buttery juices

  • 2 bread buns
6

Spread the bun halves with aioli, then slice the lamb heart and add to the sandwich. Drizzle with the mint dressing top with the lid

First published in 2022
Share recipe