This recipe appears in:The Nasty Bits: Lamb's Heart
Adapted from The River Cottage Meat Book by Hugh Fearnley-Whittingstall
- 1 lamb's heart
- 2-3 tablespoons bulgur wheat
- 1 shallot
- 1 tablespoon olive oil
- 1 pinch cayenne pepper
- Few drops lemon juice
- 1/8 teaspoon salt
- A few sprigs finely chopped parsley
- To serve:
- Pita bread
- Romaine lettuce
- Fresh radishes
- Black olives
Cook bulgar wheat: Place bulgar in small bowl. Pour boiling water over bulgar, immersing entirely. Let bowl of bulgar sit covered for one hour to cool and absorb water.
Grate shallot with microplane zester. Finely grind lamb's heart or pulse in food processor until you have a smooth paste. Transfer lamb's heart to bowl and beat in onion, 1 teaspoon of olive oil, pinch of cayenne, lemon juice, and salt. Beat in bulgar. Chil mixture for one hour before serving.
Finish by trickling with the remaining olive. Scatter the parsley and final pinch of cayenne. Eat with hot pita bread and undressed romaine lettuce leaves, radishes, and olives.