Friday, July 2, 2010

Lamb Heart Salad

or... what did they call it last night? the bleeding heart? the bloody heart salad? it had something to do with blood and I think it was funnier than either of these. I had prepared beef heart before but never lamb, but it was a pretty straightforward muscle, with a few parts that were too rubbery for me to want to serve. find the lamb heart at a butcher and the pepper paste at a latin foods market.

2 lamb hearts, fat & arteries trimmed (save trim) & diced about 1/2" on a side
1 t oil
2 shallots, peeled & sliced
1 t oil
1 bu radishes, washed & quartered
1 T & 1 t aji panca pepper paste
1/2 bu cilantro, sliced thinly
salt & pepper to taste
1 T white wine vinegar

1. Heat a saute pan over medium-high heat. Add the heart trimmings and render the fat off of them for about 5 minutes. Remove the trimmings and discard (or save for stock).
2. Heat the pan to high heat, add 1 t of the oil to the pan and add the shallots. Allow to brown then lower the heat to medium. Season the shallots and caramelize them for about 10 minutes. Remove form the pan and set aside.
3. Heat the pan over high heat again and add the last 1 t oil. Add the diced heart and cook over high heat until brown and cooked through, about 6-8 minutes. Deglaze the pan with a little water and add the pepper paste to coat the meat.
4. Combine all the ingredients, season to taste and serve.

This could also be a sandwich, or something served on crackers or toast.

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