A few years ago, I stumbled upon a dish that completely changed my approach to cooking with offal. It was Jamie Oliver’s lamb heart recipe, which caught my eye one lazy Sunday afternoon. I had never cooked with heart before, let alone lamb heart. The idea of cooking an organ meat seemed intimidating at first. But after the first bite, I was hooked. The richness and depth of flavor were like nothing I had tasted before. It was earthy, tender, and satisfying. That recipe has since become one of my favorites to make when I’m craving something different and adventurous.
Cooking with organ meats isn’t as common these days, but in many cultures, hearts, livers, and other organs are not only delicious-they’re prized for their rich nutritional content. Jamie Oliver’s lamb heart recipe stands out as a great entry point for anyone looking to explore these flavors.
Jamie Oliver’s Lamb Heart Recipe
This recipe is Jamie’s take on a humble yet flavorful dish that lets the lamb heart shine without overwhelming it. He treats it with the same respect he’d give a fine cut of meat, using simple ingredients and rustic methods to bring out the heart’s natural flavors. The recipe focuses on balancing the rich, gamey taste of the heart with fresh herbs, vegetables, and a bit of acidity from wine or vinegar. It’s a celebration of bold, honest flavors.
When I first made this, I followed his advice of slow-cooking the heart with onions and garlic. It was an eye-opening experience because the heart becomes incredibly tender, almost melting in your mouth. There’s something satisfying about the simplicity of it. The heart’s flavor is deep and savory, but not overpowering.
Ingredients Needed
The best part about this recipe is that it’s made with ingredients you likely already have in your kitchen, with the lamb heart being the star of the show. Here’s what you’ll need:
- Lamb heart: The centerpiece of the dish. A lamb heart can be found at most butchers or specialty meat shops.
- Olive oil: For sautéing. It’s the foundation of the cooking process.
- Garlic: Adds a rich, aromatic base that complements the lamb heart’s flavor.
- Onion: A key ingredient for sweetness and depth.
- Fresh rosemary: It works wonderfully with lamb, giving it a herbaceous and fragrant touch.
- White wine: Adds acidity and helps tenderize the heart.
- Vegetable stock: Enhances the savory flavor and keeps things moist while cooking.
- Vinegar (optional): A splash of vinegar helps balance out the richness of the heart.
- Salt and pepper: To taste, but be generous. Seasoning properly is key.
When I first made this dish, I didn’t have rosemary on hand, so I substituted thyme. It worked fine, but rosemary is definitely the herb that pairs best with lamb in my opinion.
How To Make Jamie Oliver’s Lamb Heart
The steps to making Jamie Oliver’s lamb heart are simple but require patience and care. Here’s how to make it:
- Prep the heart: Trim off any excess fat or tough bits from the lamb heart. Depending on the heart’s size, you might want to cut it into chunks for easier cooking.
- Sear the heart: Heat a little olive oil in a large pan or Dutch oven. Once hot, add the lamb heart and sear it on all sides until nicely browned. This step locks in the flavor.
- Add aromatics: Add finely chopped garlic and onion to the pan. Stir them around until they become soft and fragrant.
- Deglaze: Pour in the white wine to deglaze the pan, scraping up any bits stuck to the bottom. This adds depth of flavor to your dish.
- Add stock and herbs: Pour in vegetable stock to cover the heart. Add the rosemary (or thyme if you’re substituting). Bring everything to a simmer.
- Cook low and slow: Cover the pot and let it simmer on low heat for 2 to 3 hours. The longer it cooks, the more tender and flavorful the lamb heart becomes.
- Finish it off: Once the heart is tender, taste and adjust seasoning. A splash of vinegar helps brighten the flavors, but it’s optional.
- Serve: I love serving this dish with mashed potatoes or crusty bread to soak up the juices.
Ingredient Science Spotlight
Let’s break down why this combination of ingredients works so well together:
- Lamb heart: Organ meats like lamb heart are rich in nutrients like iron, zinc, and B vitamins. They have a unique, dense texture and a slightly gamey flavor that can stand up to strong seasonings and slow cooking.
- Olive oil: Olive oil is high in healthy monounsaturated fats, which help carry the flavors of garlic and rosemary while adding richness to the dish.
- Garlic and onion: These aromatics are often the foundation of savory dishes because of the complex flavors they release when cooked. Garlic offers a mild sweetness and umami, while onions add a savory depth.
- White wine: White wine is acidic and helps to balance the richness of the lamb heart. The acid also helps tenderize the meat during slow cooking.
- Rosemary: The oils in rosemary are known for their ability to complement lamb, providing a sharp, fragrant contrast to the heart’s richness.
Expert Tips
Here are a few tips I’ve learned along the way to elevate this dish:
- Trim the heart properly: While lamb hearts are lean, they can have tough bits. Take your time trimming them to avoid unpleasant textures.
- Slow cooking is key: Lamb heart benefits from low and slow cooking. Don’t rush this process-it’s what transforms the heart into a tender delicacy.
- Use good quality stock: The stock is the base of your braise, so use homemade or high-quality store-bought stock for the best results.
- Experiment with herbs: While rosemary is my go-to, don’t be afraid to try thyme, sage, or even bay leaves to create different flavor profiles.
Recipe Variations
If you’re looking to mix things up, here are some variations I’ve tried (and loved):
- Spicy lamb heart: Add a few dried chilies or a pinch of chili flakes to give the dish some heat.
- Lamb heart stew: Add root vegetables like carrots, parsnips, and potatoes for a hearty, one-pot meal.
- Lamb heart curry: Use curry spices like cumin, coriander, and turmeric to create a warming, spiced version of the dish.
Final Words
Jamie Oliver’s lamb heart recipe is a wonderful gateway into the world of offal. It’s straightforward, accessible, and deeply satisfying. I’ve made it countless times, each time tweaking it slightly to suit my mood, but the heart of the recipe remains the same-tender, flavorful lamb heart that melts in your mouth.
FAQs
What Ingredients Are Needed For Jamie Oliver’s Lamb Heart Recipe?
You’ll need lamb hearts, olive oil, garlic, rosemary, lemon, and a few basic spices like salt and pepper.
How Long Does It Take To Cook Jamie Oliver’s Lamb Heart Recipe?
The lamb hearts usually take about 30 minutes to cook, depending on how you like them done.
Can I Substitute Lamb Heart With Another Type Of Meat In Jamie Oliver’s Recipe?
You can try beef or chicken, but the flavor and texture might differ from the original lamb heart.