Lamb heart sandwich with mint and anchovy dressing and aioli
This tasty lamb heart sandwich is a great way to eat this under-used offal cut. The heart has a deeply lamby flavour which is complemented by a sharp mint and anchovy dressing and a punchy aioli. Don't forget to mop up the buttery pan juices with the bread buns for maximum flavour!
Learn how to prepare the lamb heart here.
Ingredients
Metric
Imperial
Lamb heart
- 1 lamb heart, trimmed of fat and cut into 3 steaks
- 1 dash of vegetable oil
- 1 knob of butter
- 1 sprig of rosemary
- salt
- freshly ground black pepper
Mint and anchovy dressing
- 2 handfuls of mint leaves
- 2 anchovies, finely chopped
- 2 tsp capers, chopped
- 1/4 garlic clove, finely grated into a paste
- 1/2 lemon, zested and juiced
- 1 tsp white wine vinegar
- 30g of olive oil
- salt
- freshly ground black pepper
Aioli
- 2 tbsp of mayonnaise
- 1/2 garlic clove, finely grated into a paste
- salt
To serve
- 2 bread buns
Method
Begin by making the dressing. Finely chop the mint leaves and place in a bowl with the chopped anchovies, capers, garlic paste, lemon zest and vinegar. Stir in the oil, then taste and season with salt, pepper and lemon juice
- 2 handfuls of mint leaves
- 2 anchovies, finely chopped
- 2 tsp capers, chopped
- 1/4 garlic clove, finely grated into a paste
- 1/2 lemon, zested and juiced
- 1 tsp white wine vinegar
- 30g of olive oil
- salt
- freshly ground black pepper
To make the aioli, stir the garlic paste into the mayonnaise. Taste and season with salt; it should have a sharp and punchy flavour due to the raw garlic
- 2 tbsp of mayonnaise
- 1/2 garlic clove, finely grated into a paste
- salt
Place a frying pan over a high heat and season the pieces of lamb heart all over with salt and pepper. Once the pan is smoking hot, add a drizzle of oil followed by the heart
- 1 lamb heart, trimmed of fat and cut into 3 steaks
- salt
- freshly ground black pepper
- 1 dash of vegetable oil
Cook for 1 minute, then flip over and add the butter and rosemary. Baste the heart with the foaming golden butter for 1 minute, then remove from the pan and leave to rest
Slice the buns in half and place in the buttery pan to toast a little and soak up the buttery juices
- 2 bread buns
Spread the bun halves with aioli, then slice the lamb heart and add to the sandwich. Drizzle with the mint dressing top with the lid
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