Lamb Heart Recipe: 5 Delicious Ways to Enjoy This Unique Dish

There’s something incredibly satisfying about taking an overlooked cut of meat and transforming it into something extraordinary. That’s exactly how I feel about lamb heart recipes. I’ll never forget the first time I prepared lamb hearts in my little yellow farmhouse kitchen. Eric raised an eyebrow, Lila peeked curiously from behind my legs, and little Caleb just wanted to know if he could “poke the funny-looking meat.”

But that evening, as we gathered around our farmhouse table, those same skeptical faces transformed into expressions of delight. That’s the magic of a good lamb heart recipe – it takes the unfamiliar and turns it into comfort food.

If you’ve been hesitant to try organ meats or are looking for a budget-friendly way to enjoy lamb, this post is for you. I’m sharing five delicious ways to prepare lamb hearts that will convert even the most reluctant eaters in your family.

Why You’ll Love This lamb heart recipe

There’s something special about stepping outside your culinary comfort zone, and my lamb heart recipe is the perfect opportunity to do just that. Here’s why you’ll fall in love with these preparations:

• Affordability: Organ meats like lamb hearts are often a fraction of the cost of premium cuts
• Nutrient-dense: Packed with protein, iron, zinc, and B vitamins
• Versatile: Can be prepared in multiple ways to suit different tastes
• Quick-cooking: Most methods take under 30 minutes of active cooking time
• Impressive: Serve something unique that will have guests asking for your secret

These recipes turn what might seem intimidating into accessible, family-friendly meals that won’t break your budget but will definitely expand your culinary horizons.

Ingredients

For Seared Lamb Hearts

• 4 lamb hearts, cleaned and trimmed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and black pepper to taste
• 2 tablespoons butter
• 1 lemon, cut into wedges for serving

For Slow-Cooked Lamb Heart Stew

• 6 lamb hearts, cleaned and cut into 1-inch pieces
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup red wine (can substitute beef broth)
• 3 cups beef or lamb stock
• 2 bay leaves
• 1 sprig rosemary
• 3 sprigs thyme
• Salt and pepper to taste
• 2 tablespoons flour (for dredging)

For Marinated Grilled Lamb Hearts

• 4 lamb hearts, cleaned and trimmed
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 3 garlic cloves, crushed
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes

For Stuffed Lamb Hearts

• 4 lamb hearts, cleaned
• 1 cup cooked rice
• ¼ cup dried cranberries, chopped
• ¼ cup toasted pine nuts
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• 2 tablespoons olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Kitchen twine for tying

For Crispy Fried Lamb Hearts

• 4 lamb hearts, cleaned and sliced into ¼-inch rings
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• ½ teaspoon black pepper
• Vegetable oil for frying
• Herb-infused honey or hot sauce for serving

Ingredient Tips: Can’t find lamb hearts? Ask your local butcher – they often have them but don’t display them. For a milder flavor, you can substitute beef hearts in any of these lamb heart recipes, though cooking times may increase slightly due to size difference.

Timing

• Prep Time: 20 minutes (includes cleaning and trimming the hearts)
• Cook Time: Varies by recipe, from 15 minutes (seared) to 3 hours (stew)
• Total Time: 35 minutes to 3 hours 20 minutes, depending on the recipe
• Rest Time: 5-10 minutes for seared, grilled, and stuffed versions

Step-by-Step Instructions

How to Clean and Prepare Lamb Hearts

Before diving into any recipe for lamb hearts, proper preparation is essential:

1. Rinse each heart under cold running water.
2. Using a sharp knife, trim away any fat, silverskin, and arteries from the top of the heart.
3. Cut open the heart to create a butterfly shape, exposing the interior chambers.
4. Remove any blood clots or thin white membranes you find inside.
5. Rinse again thoroughly and pat completely dry with paper towels.
6. Now your lamb hearts are ready for cooking!

Seared Lamb Hearts

1. Prepare the marinade: Combine olive oil, garlic, rosemary, thyme, salt, and pepper in a bowl.
2. Coat the hearts: Place cleaned lamb hearts in the marinade, ensuring all surfaces are covered. Let sit for at least 30 minutes (or up to overnight in the refrigerator).
3. Preheat and sear: Heat a cast-iron skillet over medium-high heat. When hot, add the hearts and sear for 3-4 minutes per side for medium-rare, or until they reach your desired doneness.
4. Add finishing touch: In the last minute of cooking, add butter to the pan and baste the hearts as it melts.
5. Rest and serve: Remove from heat, let rest for 5 minutes, then slice thinly against the grain. Serve with lemon wedges.

Slow-Cooked Lamb Heart Stew

1. Prepare the hearts: Dredge the lamb heart pieces in flour seasoned with salt and pepper.
2. Brown the meat: To brown the meat, warm oil in a Dutch oven over medium-high heat until shimmering. Brown the heart pieces in batches, about 2 minutes per side. Remove and set aside.
3. Sauté vegetables: Using the same pot, sauté the onions, carrots, and celery until softened and fragrant. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
4. Deglaze: Add tomato paste and cook for 2 minutes. Pour in wine, scraping up any browned bits from the bottom of the pot.
5. Simmer: Return heart pieces to the pot. Add stock, bay leaves, rosemary, and thyme. Bring to a boil, then reduce to a simmer. Cover and cook for 2-3 hours or until the heart pieces are tender.
6. Season and serve: Remove bay leaves and herb stems. Adjust seasoning and serve over mashed potatoes or with crusty bread.

This hearty stew reminds me of the venison cube steak recipes my grandmother used to make – rustic, nourishing, and deeply satisfying on cold evenings.

Marinated Grilled Lamb Hearts

1. Prepare the marinade: Mix olive oil, balsamic vinegar, garlic, oregano, smoked paprika, red pepper flakes, salt, and pepper in a bowl.
2. Marinate: Place cleaned lamb hearts in the marinade, cover, and refrigerate for at least 4 hours or overnight.
3. Skewer: Thread marinated hearts onto soaked wooden skewers.
4. Grill: Preheat grill to medium-high heat. Grill skewers for about 3-4 minutes per side for medium-rare, or to your preferred doneness.
5. Rest and serve: Let rest for 5 minutes before serving with fresh herbs and lemon wedges.

Stuffed Lamb Hearts

1. Prepare the stuffing: For the stuffing, gently heat olive oil in a skillet over medium heat. Sauté onion until translucent, then add garlic and cook for another minute. In a bowl, mix cooked onion and garlic with rice, cranberries, pine nuts, parsley, mint, salt, and pepper.
2. Stuff the hearts: Spoon the stuffing mixture into each cleaned lamb heart, being careful not to overstuff.
3. Secure: Use kitchen twine to tie each heart closed.
4. Cook: Preheat oven to 350°F (175°C). Warm oil in an oven-safe skillet over medium-high heat, ensuring it coats the bottom evenly. Sear the stuffed hearts on all sides until browned, about 2 minutes per side.
5. Finish in oven: Transfer the skillet to the oven and bake for 15-20 minutes for medium-rare, or until desired doneness.
6. Rest and serve: Remove twine, let rest for 10 minutes, then slice and serve.

Crispy Fried Lamb Hearts

1. Prepare the hearts: Soak sliced lamb heart rings in buttermilk for at least 1 hour or overnight in the refrigerator.
2. Heat oil: Fill a deep pan with about 2 inches of oil and heat to 350°F (175°C).
3. Prepare coating: In a bowl, mix flour, garlic powder, smoked paprika, cayenne, salt, and pepper.
4. Coat and fry: Remove heart slices from buttermilk, letting excess drip off. Dredge in the seasoned flour mixture. Fry in small batches for 2–3 minutes each, until perfectly golden and crisp.
5. Drain and serve: Transfer to a paper towel-lined plate and season immediately with a pinch of salt. Serve hot with herb-infused honey or hot sauce.

This crispy dish is a southern-inspired take on lamb hearts that pairs wonderfully with my 7-layer taco salad recipe for a complete meal with contrasting textures.

Cooking Tips

• Don’t overcook: Lamb hearts, like most organ meats, become tough when overcooked. For tender results, aim for medium-rare to medium when searing or grilling.
• Acid is your friend: Marinating in acidic ingredients like vinegar or lemon juice helps tenderize the hearts and mellows their flavor.
• Rest the meat: Always let lamb hearts rest after cooking to allow juices to redistribute for the most tender results.
• Remove all membranes: Be thorough when cleaning – any remaining tough membranes will be unpleasant to eat.
• Slice against the grain: Cut perpendicular to the muscle fibers for the most tender bite.
• Temperature matters: For safety and optimal texture, cook lamb hearts to an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.

Personal Story

The first time I served lamb hearts to my family was after a trip to our local farmers’ market. I had been chatting with a shepherd who lamented how much of the animal went to waste, particularly the nutrient-rich organs. On a whim, I purchased some hearts, determined to create something delicious with them.

That evening, I decided on the seared method, keeping it simple to highlight the meat’s natural flavors. Eric was skeptical (to put it mildly), but he’s always been my willing guinea pig in culinary experiments.

As the aroma of garlic, rosemary, and butter filled our farmhouse kitchen, his curiosity grew. When I served the thinly sliced hearts, perfectly pink in the center atop a bed of creamy polenta, he took a tentative bite.

The look of surprise on his face was priceless. “This tastes like the most flavorful steak I’ve ever had,” he exclaimed. That night began our family’s journey with lamb hearts and other “forgotten cuts” that now make regular appearances on our dinner table.

Nutritional Information

Lamb hearts are nutritional powerhouses, offering a wealth of benefits:

• High in protein: Approximately 26g per 4 oz serving
• Rich in iron: Provides nearly 50% of your daily needs per serving
• Rich in B vitamins—especially B12—which supports healthy nerves and sustained energy levels.
• Contains CoQ10: A compound that helps generate energy in your cells
• Low in fat: Leaner than many prime cuts of meat
• Good source of zinc: Important for immune function and wound healing

A 4-ounce serving of lamb heart contains approximately:

• Calories: 165
• Protein: 26g
• Fat: 6g
• Carbohydrates: 0g
• Iron: 8mg (44% DV)
• Vitamin B12: 7.5mcg (125% DV)
• Zinc: 3mg (27% DV)

Healthier Alternatives

While lamb heart is already a nutritious option, here are some modifications to suit different dietary needs:

• Lower carb option: For the stuffed hearts, replace rice with cauliflower rice
• Gluten-free: Use gluten-free flour for the stew dredging and fried hearts
• Dairy-free: Replace butter with additional olive oil in the seared recipe
• Lower sodium: Reduce added salt and use low-sodium broth in the stew
• Keto-friendly: Focus on the seared, grilled, or slow-cooked preparations without flour or added sugars

Serving Suggestions

For Seared Lamb Hearts

Serve over creamy polenta or mashed potatoes with a side of roasted vegetables. A bright chimichurri sauce makes a perfect accompaniment.

For Slow-Cooked Lamb Heart Stew

Ladle over buttered egg noodles or serve with crusty bread for sopping up the rich broth. A simple green salad with vinaigrette adds a nice contrast.

For Marinated Grilled Lamb Hearts

Pair with a Mediterranean couscous salad and tzatziki sauce. Wrap in warm pita bread for a delicious hand-held option.

For Stuffed Lamb Hearts

Serve with a side of roasted root vegetables and a light salad. A drizzle of balsamic reduction adds an elegant touch.

For Crispy Fried Lamb Hearts

Offer as an appetizer with dipping sauces or serve with sweet potato fries and coleslaw for a complete meal. For a taste adventure, try pairing with my butter toffee pretzels recipe as a sweet counterpoint to the savory hearts.

Common Mistakes to Avoid

1. Skipping the cleaning process: Proper cleaning is crucial for the best flavor and texture.
2. Cooking too long: Overcooking will turn hearts tough and chewy.
3. Not slicing against the grain: This results in stringy, tough bites.
4. Under-seasoning: Hearts benefit from bold seasonings and marinades.
5. Rushing the marination: Allow adequate time for marinade flavors to penetrate.
6. Cooking straight from refrigerator: Let hearts come to room temperature before cooking for even results.
7. Crowding the pan: Cook in batches to ensure proper browning.

Storing & Reheating Tips

Fresh lamb hearts:

• Store uncooked hearts in the refrigerator for up to 2 days
• For longer storage, wrap well and freeze for up to 3 months

Cooked lamb hearts:

• Refrigerate in an airtight container for up to 3 days
• Freeze cooked dishes (except fried hearts) for up to 2 months

Reheating recommendations:

• Seared or grilled: Warm gently in a skillet with a bit of butter
• Stew: Reheat slowly on stovetop, adding a splash of broth if needed
• Stuffed: Warm in a 300°F oven until heated through
• Fried: Best enjoyed fresh, but can be reheated in a 350°F oven on a wire rack

FAQs

Q: Where can I find lamb hearts for my recipe?
A: Most butcher shops can provide lamb hearts upon request, even if they don’t display them. Farmers’ markets, especially those with vendors who sell lamb, are also excellent sources. Some specialty grocers and online meat retailers carry organ meats as well.

Q: How do I know when lamb hearts are cooked properly?
A: For tender results, lamb hearts should be cooked to medium-rare (145°F internal temperature) or medium (160°F). They will feel firm but still have some give when pressed. When sliced, they should be pink to light pink in the center.

Q: Can I substitute other ingredients in these lambs heart recipes?
A: Absolutely! The marinades and seasonings can be adjusted to suit your taste preferences. Beef hearts can substitute for lamb hearts, though they’re larger and may require longer cooking times. For the stuffed version, any grain can replace rice, and different nuts or dried fruits can be used based on what you have on hand.

Final Thoughts

Cooking with lamb hearts has been one of the most rewarding culinary adventures in my little yellow farmhouse kitchen. These five lamb heart recipes demonstrate just how versatile and delicious this unique ingredient can be – from the elegant simplicity of a perfectly seared heart to the comforting embrace of a slow-simmered stew.

I hope these recipes inspire you to step outside your comfort zone and try something new. The beauty of cooking isn’t just in creating delicious food; it’s in the stories we tell, the traditions we build, and the connections we forge around the table. So gather your loved ones, create your own lamb heart recipe story, and enjoy the journey of discovering new flavors together.

I’d love to hear about your experiences cooking lamb hearts! Drop a comment below or tag me in your creations on social media. And if you’re looking for more unique recipe ideas, be sure to sign up for my weekly newsletter for fresh inspiration delivered right to your inbox.

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