"If you like tenderloin, you'll love heart," says Reilly. "It has the same exact texture." At beast + bottle, the kitchen will often assemble an amuse-bouche (tiny complimentary appetizer) to make the fist-size organ last for several days – after all, there's only one per animal. When two are dining, however, it can be skewered as a kebab for a heartier meal. If the lamb variety isn't available from the local butcher, beef or bison hearts make satisfying alternates; steer clear of pork.
Lamb Heart Spiedini
- 13 oz lamb heart, cut into large dice, veins removed
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 jalapeños, minced
- 1 garlic clove, minced
- 3 tbsp red wine vinegar
- 4 tbsp extra-virgin olive oil
Marinate the heart in all ingredients for at least 4 hours. Skewer the meat on wooden skewers soaked in water for 20 minutes. Get an open grill very hot, and cook kebabs on high heat for 2 minutes on each side. Heart should be served rare and interlaced with vegetables, such as onion, mushroom, and pepper.