Lamb Entertaining

Lamb heart skewers with sorrel and horseradish

Name: Lamb heart skewers with pickles recipe
Yield: 12
Ingredients: 200g honey; 125ml soy sauce; 6 (220g each) lamb hearts (from butchers), cleaned, trimmed, thinly sliced lengthways (see notes); Baby red vein sorrel, to serve; 3 Lebanese cucumbers, thinly sliced into rounds; 35g salt; 40.00 ml vegetable oil; 3 tsp chilli flakes; 135ml rice wine vinegar; 90ml mirin; 45.00 ml caster sugar; 2 garlic cloves, thinly sliced; 10g ginger; 40.00 ml sesame oil; 1 large bunch sorrel, stalks removed, leaves roughly chopped; 1 bunch flat-leaf parsley, stalks removed, leaves roughly chopped; 2 tsp freshly grated horseradish, or horseradish cream; 40.00 ml Dijon mustard; 30g capers in brine, drained; 40.00 ml white wine vinegar; 80ml olive oil

Rate now

Lamb heart skewers with sorrel and horseradish

Jump to recipe

by delicious. team

delicious. team

Aug 22, 2024

Extend your repertoire and try a new way with skewers this weekend. Here, chefs Matt Stone and Alanna Sapwell-Stone offer a vibrant and flavoursome recipe with lamb hearts paired with a tangy horseradish cream and sharp pickled cucumbers for extra bite.

Recipe note: Begin this recipe at least a day ahead. You’ll need 12 x 25cm metal skewers.

This recipe is by Alanna Sapwell-Stone and Matt Stone

1/2 cup (200g) runny honey
1/2 cup (125ml) soy sauce
6 (220g each) lamb hearts (from butchers), cleaned, trimmed, thinly sliced lengthways (see notes)
Baby red vein sorrel, to serve

Pickles

3 Lebanese cucumbers, thinly sliced into rounds
1/4 cup (35g) salt flakes
2 tbs vegetable oil
3 tsp chilli flakes
135ml rice wine vinegar
90ml mirin
2 1/4 tbs caster sugar
2 garlic cloves, thinly sliced
2cm piece fresh ginger (10g), thinly shredded
2 tbs sesame oil

Sorrel and horseradish sauce

1 large bunch sorrel, stalks removed, leaves roughly chopped
1 bunch flat-leaf parsley, stalks removed, leaves roughly chopped
2 tsp freshly grated horseradish, or horseradish cream
2 tbs Dijon mustard
30g capers in brine, drained
2 tbs white wine vinegar
1/3 cup (80ml) extra virgin olive oil

Method

1.

To make the pickles, place the cucumbers in a large bowl, add the salt and toss to coat. Stand for 1 hour. Drain and transfer to a glass jar.
2.

Meanwhile, heat the vegetable oil in a small saucepan over medium heat until warm. Add the chilli flakes and remove from heat. Stand for 20 minutes to infuse. Add all remaining ingredients except the sesame oil and bring to a simmer over medium heat.
3.

Remove from the heat and set aside until cool. Stir in the sesame oil and pour over the cucumbers. Stand in a dark place for at least 1 day (see notes).
4.

For the sorrel & horseradish sauce, place all ingredients except the oil in a food processor and whiz to a rough paste. With the motor running, slowly add the oil to form a smooth green sauce. Season.
5.

For the lamb glaze, place the honey and soy sauce in a small saucepan and bring to the boil over high heat. Cook for 5-6 minutes, until reduced by a quarter. Cool to room temperature.
6.

Skewer lamb onto 12 x 25cm metal skewers and place in a non-reactive container. Pour over the glaze.
7.

Preheat a lightly greased barbecue or chargrill pan to high. Cook skewers, turning frequently and brushing with glaze, for 3-4 minutes for medium or until lamb is cooked to your liking. Rest for 5 minutes before serving.
8.

Place skewers on a large platter. Serve with pickles and sauce on the side.

Rate now

Recipe Notes

Ask your butcher to clean and trim your lamb hearts for you. Alternatively, rinse lamb hearts under cold water to remove any excess blood or debris. Pat them dry with paper towel. Carefully slice open each heart lengthwise to expose the interior chambers. Trim off any arteries and valves. Use a sharp knife to carefully cut around these parts and discard them. Rinse hearts again to ensure they’re clean inside, then pat dry. Substitute thinly sliced lamb backstrap or fillet, if you prefer. After 1 day, the cucumber pickles will keep refrigerated in an airtight container for up to 3 months.