Seared fillets of lamb's heart with smoked bacon, green beans and mustard dressing
This makes a great little starter or light lunch. Lambs' hearts, when properly prepared, look and taste like a good piece of steak.
To prepare your lambs' hearts, first cut the top off the heart so getting rid of the arteries and blood vessels. Next you want to open up the heart by slicing down through the outer wall at the dividing points between the chambers. You should end up with two or three thick pieces and a few thin fillets. Lay the thick fillets on your board and with a very sharp knife remove a millimetre or so from the outer side. This will get rid of the tough membrane. Do the same with the inside to get rid of the thin tendons. You will now be left with some lovely looking fillets of heart that are devoid of any weird bits (that might put people off).
To prepare the dish, get yourself some salad leaves ( I like rocket and other green leaves); some mustard vinaigrette (3:1 oil to vinegar or lemon juice plus salt and pepper, a good whack of English mustard for heat and a little grain mustard, if you have some, for texture and appearance. The key to this dish is that the vinaigrette is very very hot); and a few green beans and rashers of smoked streaky bacon, cut into inch pieces.
Get a frying pan smoking hot, add a dash of oil then pop in the seasoned heart fillets. They need to be seared briefly for about 30 - 45 seconds each side; they can be served anywhere between blue and medium but must still have some degree of pinkness inside to avoid being overcooked and tough. Once cooked remove and leave to rest.
In the same frying pan, crisp up the bacon. Once some of the fat has rendered from it, add in the grean beans and sauté for a couple of minutes.
In a bowl toss your salad leaves in a little of the vinaigrette and season. Add the green beans, bacon and pan juices. Slice the heart thinly on an angle so you end up with slivers of juicy pink meat and add to the bowl
Plonk the whole lot on a plate arranging some of the heart, bacon and green beans on the top for effect. Drizzle a ring of your fiery hot mustard vinaigrette around the plate and you are done.
To prepare your lambs' hearts, first cut the top off the heart so getting rid of the arteries and blood vessels. Next you want to open up the heart by slicing down through the outer wall at the dividing points between the chambers. You should end up with two or three thick pieces and a few thin fillets. Lay the thick fillets on your board and with a very sharp knife remove a millimetre or so from the outer side. This will get rid of the tough membrane. Do the same with the inside to get rid of the thin tendons. You will now be left with some lovely looking fillets of heart that are devoid of any weird bits (that might put people off).To prepare the dish, get yourself some salad leaves ( I like rocket and other green leaves); some mustard vinaigrette (3:1 oil to vinegar or lemon juice plus salt and pepper, a good whack of English mustard for heat and a little grain mustard, if you have some, for texture and appearance. The key to this dish is that the vinaigrette is very very hot); and a few green beans and rashers of smoked streaky bacon, cut into inch pieces.
Get a frying pan smoking hot, add a dash of oil then pop in the seasoned heart fillets. They need to be seared briefly for about 30 - 45 seconds each side; they can be served anywhere between blue and medium but must still have some degree of pinkness inside to avoid being overcooked and tough. Once cooked remove and leave to rest.
In the same frying pan, crisp up the bacon. Once some of the fat has rendered from it, add in the grean beans and sauté for a couple of minutes.
In a bowl toss your salad leaves in a little of the vinaigrette and season. Add the green beans, bacon and pan juices. Slice the heart thinly on an angle so you end up with slivers of juicy pink meat and add to the bowl
Plonk the whole lot on a plate arranging some of the heart, bacon and green beans on the top for effect. Drizzle a ring of your fiery hot mustard vinaigrette around the plate and you are done.
posted by Nick Armitage at
5:28 PM
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