What To Know
- Serve the lambs hearts with a variety of sauces, such as a simple reduction sauce made from the pan juices, or a creamy horseradish sauce.
- A fresh green salad with a light dressing adds a refreshing balance to the dish.
- Whether you’re a seasoned chef or a home cook looking to expand your culinary horizons, pan-searing lambs hearts is an adventure worth embarking on.
Lambs hearts, often overlooked in favor of more conventional cuts, offer a delectable and nutritious culinary experience. Jamie Oliver, renowned chef and food advocate, presents an effortless method to transform these humble offals into a flavorful dish. In this comprehensive guide, we’ll explore Jamie’s technique for pan-searing lambs hearts, ensuring a tender and succulent result that will elevate your culinary repertoire.
Ingredients
- 12 lambs hearts, trimmed of fat
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
1. Prepare the Hearts: Remove any remaining fat from the lambs hearts and rinse them thoroughly. Pat dry with paper towels.
2. Heat the Oil: Heat the olive oil and butter in a large frying pan over medium-high heat.
3. Sear the Hearts: Place the lambs hearts in the hot pan and sear for 2-3 minutes per side, or until browned on all sides.
4. Add Aromatics: Add the chopped onion and minced garlic to the pan and sauté for 2-3 minutes, or until softened.
5. Season and Spice: Sprinkle the thyme, cumin, salt, and pepper over the hearts and vegetables. Stir well to combine.
6. Reduce Heat: Reduce the heat to medium-low and cook for 10-12 minutes, or until the hearts are tender and cooked through.
7. Serve: Transfer the pan-seared lambs hearts to a serving dish and serve immediately with your desired accompaniments.
Tips
- Choose Fresh Hearts: For the best results, use fresh lambs hearts that have a bright red color and no signs of spoilage.
- Trim Carefully: Remove all visible fat from the hearts before cooking to prevent a greasy taste.
- Don’t Overcook: Lambs hearts cook quickly, so be careful not to overcook them. They should be tender and slightly pink in the center.
- Pair with Sauces: Serve the lambs hearts with a variety of sauces, such as a simple reduction sauce made from the pan juices, or a creamy horseradish sauce.
Benefits of Lambs Hearts
- Rich in Nutrients: Lambs hearts are an excellent source of protein, iron, zinc, and B vitamins.
- Low in Calories: Compared to other cuts of lamb, hearts are relatively low in calories and fat.
- Good for Heart Health: The high iron content in lambs hearts may contribute to better heart health.
Accompaniments
- Roasted Vegetables: Serve the lambs hearts with roasted vegetables, such as carrots, parsnips, or Brussels sprouts.
- Mashed Potatoes: Creamy mashed potatoes provide a comforting accompaniment to the savory hearts.
- Green Salad: A fresh green salad with a light dressing adds a refreshing balance to the dish.
Final Thoughts: A Culinary Triumph
By following Jamie Oliver’s simple yet effective method, you can create a delicious and nutritious meal with lambs hearts. This versatile dish can be enjoyed as a main course or as part of a larger spread. Whether you’re a seasoned chef or a home cook looking to expand your culinary horizons, pan-searing lambs hearts is an adventure worth embarking on.
Questions We Hear a Lot
Q: Can I cook frozen lambs hearts?
A: Yes, you can cook frozen lambs hearts. Allow them to thaw completely before cooking and pat them dry before searing.
Q: How long should I cook the hearts for?
A: Cook the hearts for 10-12 minutes over medium-low heat, or until tender and cooked through.
Q: What are some other ways to cook lambs hearts?
A: In addition to pan-searing, lambs hearts can be grilled, roasted, or braised.
