| Prep: 20 mins | Cook: 25 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 346 | 16g | 6g | 18g |
| sugars | fibre | protein | salt |
| 6g | 2g | 33g | 0.5g |
I must admit I have a special fondness for the Grilled Lamb Hearts with Horopito and Cabbage recipe, it’s not only a delicious blend of exotic flavours but also embodies the seamless fusion of my Pacific Northwest upbringing and love for Japanese culinary art. The simplicity of the ingredients contrasts so effectively with the complexity of its taste. It’s truly an embodiment of my dual culinary heritage.
Memories from Seattle and Japan
Embedded in this recipe is the memory of my mother tenderly preparing lamb heart stews back in Seattle, transforming an often-overlooked cut of meat into a gourmet delight. As for the horopito, it reflects my love for native New Zealand ingredients, and its peppery bite complements perfectly with the robust lambs’ heart. When I mingle these Pacific flavours with the precision I learned through my experience in Japan, it births an exotic dish such as this.
Health Benefits and Pairings
Not to be overlooked are the health benefits of this recipe. Lamb hearts are rich in iron and B vitamins, supporting overall wellness and boosting energy levels. Cabbage is known for its high vitamin C content and associated immunity benefits. Among the other ingredients, there’s apple that brings a subtle sweetness and offers dietary fiber, thereby enhancing your digestive health. As for perfect pairings, try this dish with a light salad or warm potato gratin on a beautiful summer evening. It’s also reminiscent of the famous stuffed lamb’s hearts dish popularized in Britain, just with a fresh, unique twist.
Treat yourself with a glass of Pinot Noir for the best dining experience. Its fruity undertones pair perfectly with the strong flavours of this recipe, balancing out the meal. Just as I find inspiration in my experiences in Seattle and Japan, I hope this recipe inspires you to explore the limitless possibilities of your kitchen. Enjoy!
What You’ll Need
- 6 lamb hearts
- 2 tablespoons of olive oil
- 2 tablespoons of horopito leaves (or substitute with black peppercorns)
- 2 cloves of garlic, minced
- Salt to taste
- 1 head of cabbage, roughly chopped
- 1 tablespoon of unsalted butter
- 1 apple, cored and sliced thinly
- 1/2 cup of white wine vinegar
- 2 tablespoons of honey
- 1 cup of apple juice
Method
Step One
Start by preparing the lamb hearts. Thoroughly clean them in cold water, removing any blood clots or impurities. Then, use a sharp knife to trim off any excess fat. Make sure to leave some heart fat, which is necessary for proper grilling. Set the cleaned hearts aside.
Step Two
In a bowl, combine the olive oil, horopito leaves or black peppercorns, minced garlic, and salt. Mix these ingredients well to create a marinade. Coat the prepared lamb hearts in this mixture, ensuring they are evenly covered. Place them in the refrigerator to marinate for at least 30 minutes.
Step Three
While the hearts are marinating, begin preparing the cabbage. Heat the unsalted butter in a large pan over medium heat. Once melted, add the roughly chopped cabbage and the thinly sliced apple. Sauté them until they are softened and slightly browned.
Step Four
Add the white wine vinegar, honey and apple juice to the pan. Bring the mixture to a simmer and allow it to cook, stirring occasionally, until the liquids have reduced and the cabbage is tender. Adjust the seasoning to your preference with additional salt.
Step Five
Remove the marinated hearts from the fridge and allow them to reach room temperature. Preheat the grill on high heat. Once hot, arrange the hearts on the grates and cook, turning occasionally, until they are thoroughly cooked and slightly charred on the outside. This should take around 7-10 minutes. Allow the hearts to rest for a few minutes before serving.
Step Six
Serve the grilled hearts alongside the horopito and cabbage mixture, ensuring each plate has an even portion. Enjoy this unique, flavorful dish hot and fresh from the grill.
