Lamb Heart Sandwich Recipe

2
25 minutes

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

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 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
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

  • 2 tbsp of mayonnaise
  • 1/2 garlic clove, finely grated into a paste
  • salt
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

  • 1 lamb heart, trimmed of fat and cut into 3 steaks
  • salt
  • freshly ground black pepper
  • 1 dash of vegetable oil
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

  • 1 knob of butter
  • 1 sprig of rosemary
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