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.