Have you heard the word “offal” on some of the cooking shows or among friends, but aren’t familiar with the term? It is basically the organ meats of butchered animals that are not widely eaten by mainstream American. But, being a self-proclaimed mouthpiece of the Paleo diet, I want to set a good example in at least exploring these animal parts. I won’t lie, I’ve been a little scared of the heart. But, I pinky-promised a Facebook friend that I’d try it. So, once I saw this beautiful little lamb heart at Whole Foods, in my basket it went! #adventuresinthekitchen
The heart was good, a little gamey, but I think it is because it was from a lamb. Next time I think I’ll try stuffing a beef heart. So far, the cow tongue (Italian Beef Tongue Lettuce Cups) has been my favorite…with the lamb testicles (Sauteed Lamb Fries) all the way at the bottom of my list!
- Preheat oven to 350 degrees F.
- Season heart with salt and pepper. Place in a baking dish or bread pan. Scatter onion, mushrooms, tomatoes, and garlic. Drape bacon over the top of the heart. Season with a little rubbed sage. Pour two tablespoons of water into the baking dish. Cover with aluminum foil.
- Bake for 1 hour and 15 minutes. Uncover and bake for an additional 15 minutes.
- Remove lamb heart from baking dish and set aside for 5 minutes.
- Using a slotted spoon, remove vegetables for a side dish.
- Slice lamb and serve with veggies.