“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.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!Back to top