LAMB HEARTS WITH CORIANDER AND PINE NUTS

SERVES 6

30 MINUTES PREPARATION TIME

15 MINUTES COOKING TIME

6 lamb hearts

Vegetable oil, for deep-frying

1 handful of coriander (cilantro) sprigs

60 g (2¼ oz/¼ cup) butter, chopped

2 brown onions, thinly sliced

50 g (1¾ oz) fresh ginger, peeled and cut into thin matchsticks

Zest and juice of 1 lemon

60 g (2¼ oz) pine nuts

Salt and pepper

THE HEARTS

Halve and devein the lamb hearts.

COOKING

Heat some vegetable oil in a frying pan over a medium–high heat and fry the coriander sprigs until crisp. Drain on paper towels.

Melt 40 g (1½ oz) of the butter in a large frying pan over a medium heat then add the hearts and sauté with the onion, ginger, lemon zest and pine nuts. Cook, stirring occasionally, for 10 minutes or until browned. Season.

Remove the hearts to a serving dish and cover with foil to keep warm.

Add the lemon juice to the pan to deglaze. Whisk in the remaining butter then pour this pan sauce over the hearts and garnish with sprigs of fried coriander.

SERVE WITH

A home-made piperade.