Grilled Lamb's Hearts with Harissa
In the latest issue of Dish we feature Joao Martins of The Offal Club. Here's his variation on the popular Peruvian dish of marinated heart skewers called Anticuchos. It should be started at least one day ahead; three days is best.
INGREDIENTS
4 lamb hearts
Marinade
1 ancho chilli*, deseeded and soaked in 2 tablespoons of boiling water
1 dried birds eye chilli (optional, if you like it hot)
1 tablespoon cumin seeds, toasted
2 teaspoons coriander seeds, toasted
1 teaspoons ground black pepper
1 handful of coriander, stalks and leaves
100ml apple cider vinegar
100ml extra virgin olive oil
2 garlic cloves, sliced
Harissa
100 grams fresh red chillies, deseeded and chopped
1 ancho chilli, deseeded and soaked in 2 tablespoons of boiling water
1 red pepper, roasted, peeled, deseeded and chopped
3 teaspoons caraway seeds
3 teaspoons of cumin seeds
3 garlic cloves, chopped
1 teaspoon tomato purée
1 teaspoon red wine vinegar
100ml extra virgin olive oil
sea salt and freshly ground black pepper
METHOD
To prepare the hearts, trim off excess fat around the top. To open it up, insert a boning knife into a valve and slice through one side of the heart from the top to the tip. Remove any tendons and fibres from the inside. Place each heart skin side down on a board. Placing your palm on the heart to keep it steady, slice a very thin layer from the bottom, leaving the skin behind.
Combine all ingredients for the marinade and whizz with a stick blender. Place the hearts in a container, season with salt and massage the marinade into the meat. Cover and place in the fridge for up to 3 days.
Harissa: Place all ingredients in a blender and pulse to a sauce. It should not be completely smooth.
Heat a grill pan or barbecue. Wipe off most of the marinade from the hearts and cook over high heat for 1 minute each side, so they are still pink on the inside. Take care not to overcook the hearts as they will become tough. Give the meat at least five minutes to relax, slice and serve with the Harrisa. Serves 4.
*Pantry Note: Kaitaia Fire have a beautiful range of dried chillies, including Ancho.
Join chef Joao Martins for an exclusive cooking demonstration and dinner on the 6th and 7th July. For more information click here.
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