Lamb heart sandwich with mint and anchovy dressing and aioli

Ingredients

Fresh Meat

  • 1 lamb heart, trimmed of fat and cut into 3 steaks

Oils & Vinegars

  • 1 dash of vegetable oil
  • 1 tsp white wine vinegar
  • 30g of olive oil

Dairy

  • 1 knob of butter

Store Cupboard

  • 1 sprig of rosemary
  • salt
  • 2 anchovies, finely chopped
  • 2 tsp capers, chopped
  • salt
  • 2 tbsp of mayonnaise
  • salt

Spices & Dried Herbs

  • freshly ground black pepper
  • freshly ground black pepper

Salad & Fresh Herbs

  • 2 handfuls of mint leaves

Fruit & Vegetables

  • 1/4 garlic clove, finely grated into a paste
  • 1/2 lemon, zested and juiced
  • 1/2 garlic clove, finely grated into a paste

Bakery

  • 2 bread buns