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This lamb heart recipe combines the flavor of mouthwatering chimichurri sauce made with lime juice, olive oil, and garlic with a variety of fresh herbs and the heat of red pepper flakes grilled over a charcoal fire. Enjoy the outdoors and experiment with an underappreciated lamb cut using this delicious preparation, served with your choice of a side.
Grilled lamb heart brushed with lime juice, olive oil &herbs
2 lamb hearts
1 bunch of cilantro, stems removed
1 bunch of parsley, stems removed
1 large scallion (2 if small)
2 garlic cloves
3 tablespoons lime juice
½ teaspoon salt
1 cup olive oil
1 teaspoon red pepper flakes
½ teaspoon dry oregano
Open the heart and remove large sinews.
Prepare the chimichurri sauce by combining the cilantro, parsley, scallion, garlic cloves, lime juice, salt, olive oil, red pepper flakes, and dry oregano in a food processor and spin for 1 minute.
Cut each lamb heart into 2-3 strips, keeping them as long as possible.
Thread the lamb heart strips onto a grill-safe skewer before brushing liberally with the chimichurri sauce, reserving some for serving.
Wait 30 minutes to 24 hours (refrigerate if longer than an hour) and grill the skewered lamb hearts directly over a hot charcoal grill for 2-3 minutes.
Remove from heat and brush the hearts with reserved chimichurri sauce again before serving.
Central Grazing is proud to partner with chefs and restaurants to bring you custom recipes, special offers, and exclusive content. This recipe is from our Kitchen Collab with Chef Alex Pope of Local Pig — Kansas City’s award-winning whole animal butcher shop dedicated to locally sourced products and humanely raised meats. Read our interview with Chef Alex.
Alex Pope started his cooking career in Madison, Wisconsin, while earning a degree in Economics from the University of Wisconsin. After attending culinary school in New York City, Alex moved to Kansas City. He was a sous chef at the prestigious American Restaurant and Executive Chef at R Bar before founding Local Pig (2012) and Pigwich (2013).