Time for some lamb heart again! Last time at the butcher’s Cecilia bought five of them. One we had that same week, two for the cats and two for the freezer, which we now defrosted and enjoyed.
Heart is a really nice piece of meat in and of itself. There is not much seasoning needed for it to still be interesting and enjoyable and the texture is also really appealing, compared to other organ meats… This time we made a really simple mix of cabbage, sliced carrots and garlic as a bed for the sliced heart to rest on.
The mix was seasoned with salt and pepper and put in the oven at just below 200 °C for roughly 40 minutes.
This was a really simple dish, but still really tasty.
We had it with some feta cheese and butter and some olive oil.
Cecilia & Magnus