This jerk-marinated seared lamb heart will change the way you see organ meats forever. It’s a great steak alternative or as an addition to a barbecue.
Growing up in the Middle East, it’s safe to say I’ve had a lot of lamb over the years. Not all of it was cooked well; my mother was notorious for ruining perfectly delicious cuts of lamb by boiling them to death until there was no flavour left. I love my mother to bits, but her cooking leaves a lot to be desired!
Offal and organ meats are often considered a delicacy in Egypt. Traditionally, Egyptians would have a huge feast after slaughtering a lamb for special holidays such as Eid or Easter (depending on their religious affiliations) and the first thing they would eat would be the organs. Generally, it is best to eat organ meats when they’re fresh, but of course since many people live in cities, that’s not always feasible. Frozen is another safe option since meat and seafood is often frozen while very fresh.
After moving to western country I discovered that offal and organ meats are not a regular part of most people’s food experience. I’m here to try and change your mind; organ meats can be amazing! If you give them a chance, they may just become among your favourite things in life. I have a soft spot in my heart for hearts, though and believe they are the kings and queens of offal!
Lamb heart in particular is especially flavourful and nutritious. It is an excellent source of protein, vitamin B12, folate and many minerals. For more about that, you can check this link out. It also tends to be a much cheaper cut than the more popular muscle cuts, making it great value for money. The only downside to lamb hearts is that they tend to be quite fatty; I find that it’s possible to significantly reduce the amount of fat by trimming it off before cooking.
It took some convincing to get my husband to eat and enjoy lamb heart. Prior to meeting me, he had never tasted any animal’s heart, so it was a challenge at first to convince him it would be delicious. But he eventually came around, I am happy to say! This lamb recipe is extremely easy, you can make it in less than 10 minutes. It’s great for a low-carb, keto or even paleo diet if you serve it with a large mixed salad. Plus, since it’s so rich in protein, it tends to keep you full for longer. The flavour of lamb heart is like a meaty steak; it has a slightly chewier texture than regular steak. I personally love that flavour even more than any cut derived from an animal’s muscles.
Ingredients
- 2 small lamb hearts
- 1 heaped tablespoon ready-made Jamaican jerk seasoning or homemade
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 tablespoon canola oil
Method
- Trim the fat and connective tissue off of the lamb hearts.
- Cut the hearts open until they can be flattened like a steak
- Marinate the lamb hearts in a bowl with the jerk seasoning, garlic powder and soy sauce for an hour before cooking.
- Heat the oil in a heavy-bottomed or cast-iron pan on medium heat
- Gently place the hearts into the pan
- Cook on both sides for about 5-6 minutes on each side until just a tiny bit pink on the inside, but not bloody or rare. I prefer cooking it until it is medium, just a little pink but not undercooked.
- Serve with salad and maple-mustard sauce (recipe coming soon!). Enjoy!
Have you ever had organ meats or offal? What did you try? How did you make it? Would love to know in the comments!
For another great organ meat recipe, check out my Pan-grilled Beef Tongue recipe!
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