A heartfelt dish


Offal has a bad rep, but we think its delicious, loads of flavour and a great texture.

We celebrate the whole beast, and this recipe highlights genuinely one of the tastiest offal dishes we have created. Using the heart of the lamb offers the depth of flavour and texture of a choice cut of steak. Delight your guests with this alternative dinner party dish.


4 baby leeks, trimmed, washed and halved

2 tbsp soy sauce

1 litre vegetable stock

500g new potatoes

500g baby carrots

4 lamb’s hearts, trimmed (you can get your butcher to do this)

100g stuffing mixture (or make your own, we do)

125ml white wine 50g cold butter

Malden sea salt and freshly ground pepper, to season

Rapeseed oil, for cooking


Take 2 of the halved leeks and either bbq or char them in a heavy-based pan until the outside caramelises. When they start to look burnt, you should have activated the umami flavour. Transfer to a large pan with the soy sauce and enough of the vegetable stock to cover. Simmer until the leeks absorb most of the stock, then transfer to a food processor and blend to a smooth paste. Set to one side or place in the fridge; it will keep for up to 5 days in the fridge.


Season a large pan of boiling water and blanch the potatoes, carrots and the other 2 leeks until al dente, then place in an bowl of iced water to stop the vegetables continuing to cook.

Preheat the oven to 180°c. Make a small incision in each lamb’s heart and stuff with stuffing mix. Oil (rapeseed oil is great) and season the outside of the heart, then cook in a hot, dry pan until coloured on all sides; this should take about 10 minutes. Transfer to a baking tray and place in the preheated oven for 5 minutes.


Whilst the hearts are in the oven, deglaze the pan with the white wine and add the remaining stock. Allow the stock to reduce, then add a knob of the butter and whisk to form a delicious glaze to serve with the dish.


Finally reheat the potatoes and carrots in a hot pan with the rest of the butter and season to taste. Plate the heart, leek purée, potatoes, carrots and leeks as desired and serve with the glaze.

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