SERVES 6 TO 8
Liver is rich in iron and other minerals, choline and B vitamins, especially vitamins B6 and B12. In addition, it’s a good source of the fat-soluble vitamins A, D and K. Heart is a rich source of Coenzyme Q10 and a helpful substance that supports many body processes.
In Armenian cuisine organ meats are often served simply, grilled and sprinkled with sea salt. Because of its milder flavor, lamb offal is preferred over beef.
Heart is a perfect introduction to organ meats. Once it’s trimmed, you’re left with tender muscle flesh, which resembles other muscle meats in flavor.
Liver and heart are quite lean. I add a sauce to the classic grilled version to add some fat to the dish. Let’s face it; it will also help disguise the strong flavor of liver for those who are new to it!
INGREDIENTS
1 lb/454 g lamb heart, well-trimmed of exterior fat and interior veins and ventricles, cut into 1 inch/2-cm cubes
1 lb/454 g lamb liver, trimmed of tough membranes and veins, cut into 2 inch/5-cm slices
coarse sea salt
Serve with Four-Herb Spicy Chimichurri
COOKING INSTRUCTIONS
Thread the heart and liver slices loosely on skewers and sprinkle with sea salt. Grill medium over hot coals, about 5 minutes per side, until the center is pink but firm. Do not overcook, as the heart and liver can get really tough. Drizzle with chimichurri and serve.
