Lamb Heart

Much milder than liver but full of vitamins, minerals, and nutrition. Throughout history, lamb hearts have long been one of the most valued cuts of meat from a lamb. They're high in Vitamin B12 and B3, plus contain plenty of Omega 3 fatty acids and even have Vitamin A and C.

See the below recipe for Grilled Lamb Heart with Avocado, Pickled Red Onions, and Cilantro.

Ingredients:

• 2 lamb hearts, cut in half and cleaned
• ¼ tsp coarse sea salt
• 1 Tbl olive oil
• ¼ tsp fresh ground black pepper
• 1 medium clove garlic mashed
• fresh cilantro
• pickled red onions (recipe is below)
• 1 avocado - mashed and mixed with salt and lime juice

Instructions:

Marinate the hearts

1. Trim the fat from the top of the hearts if desired. Remove any remnants of the central vein.
2. In a bowl, mix the marinade ingredients, then add the hearts and turn over in the mix well to coat.
3. Refrigerate the lamb hearts overnight or for at least a few hours.

Cooking

1. Place the lamb heart portions onto the grill and cook for about 2 minutes. Turn and cook for 2 minutes longer for medium-rare. Transfer to a cutting board and let rest for 1 to 2 minutes before slicing lengthwise as thinly as possible.
2. Serve with mashed avocado, pickled red onions, and chopped cilantro. Works well by itself or on tortilla or flatbread.

Pickled Red Onions:

Medium red onion, cut into 1/8"-thick slices 

1/2 cup lime juice 

2 tsp. kosher salt 

1 tsp. granulated sugar

Place the onions, lime juice, salt and sugar in a resealable bag. Squeeze as much air out of the bag as possible and seal the bag. Gently massage the bag to help dissolve the salt and sugar. Refrigerate at least 12 hours and up to 3 days.