Lamb heart sandwich with mint and anchovy dressing and aioli
This tasty lamb heart sandwich is a great way to eat this under-used offal cut. The heart has a deeply lamby flavour which is complemented by a sharp mint and anchovy dressing and a punchy aioli. Don't forget to mop up the buttery pan juices with the bread buns for maximum flavour!
Learn how to prepare the lamb heart here.
Ingredients
Lamb heart
- 1 lamb heart , trimmed of fat and cut into 3 steaks
- 1 dash of vegetable oil
- 1 knob of butter
- 1 sprig of rosemary
- salt
- freshly ground black pepper
Mint and anchovy dressing
- 2 handfuls of mint leaves
- 2 anchovies , finely chopped
- 2 tsp capers , chopped
- 1/4 garlic clove , finely grated into a paste
- 1/2 lemon , zested and juiced
- 1 tsp white wine vinegar
- 30g of olive oil
- salt
- freshly ground black pepper
Aioli
- 2 tbsp of mayonnaise
- 1/2 garlic clove , finely grated into a paste
- salt
To serve
- 2 bread buns
Method
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 handfuls of mint leaves
- 2 anchovies , finely chopped
- 2 tsp capers , chopped
- 1/4 garlic clove , finely grated into a paste
- 1/2 lemon , zested and juiced
- 1 tsp white wine vinegar
- 30g of olive oil
- salt
- freshly ground black pepper
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
- 2 tbsp of mayonnaise
- 1/2 garlic clove , finely grated into a paste
- salt
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
- 1 lamb heart , trimmed of fat and cut into 3 steaks
- salt
- freshly ground black pepper
- 1 dash of vegetable oil
Slice the buns in half and place in the buttery pan to toast a little and soak up the buttery juices
- 2 bread buns
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
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Lamb heart sandwich with mint and anchovy dressing and aioli
