Grilled lamb hearts and liver with spicy chimichurri is organ meat at its most inviting — skewered cubes of heart and slices of liver cooked pink over hot coals, then drizzled with a fiery four-herb sauce. In Armenian tradition the offal needs nothing more than sea salt and fire; the chimichurri adds the fat and brightness that keeps the flavor friendly for newcomers. It's fast, primal, and genuinely delicious.
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.
Pro Tips
- Trim the heart aggressively — every bit of exterior fat, vein, and ventricle removed is what leaves tender, clean-tasting cubes behind.
- Five minutes per side over medium coals is the whole cook; anything past pink-firm and both heart and liver turn tough and chalky.
- Thread the skewers loosely so the meat grills rather than steams, and salt right before they hit the fire.
- The chimichurri isn't optional garnish — liver and heart are extremely lean, and the sauce's oil is what rounds out the plate.
- If liver is new to you, keep the pieces thick (2-inch slices) and pull them the moment they're pink inside; thin slices overcook in seconds.
Frequently Asked Questions
How do I keep lamb liver from tasting strong?
Trim all membranes and veins, cook it only to pink, and let the chimichurri do the talking — its herbs, garlic, and heat temper the mineral flavor beautifully.
Can I cook these indoors?
Yes — use a very hot cast-iron grill pan and the same timing. You'll lose some smoke flavor, so give the chimichurri an extra pinch of heat to compensate.
What is heart like to eat?
Once trimmed, heart is pure muscle meat — dense, tender, and mild, far closer to steak than to liver. It's the ideal gateway organ meat.
How nutritious is this dish?
Very — liver delivers iron, B vitamins, choline, and vitamins A, D, and K, while heart is one of the richest sources of Coenzyme Q10 you can eat.
Recipe Card
Ingredients
Method
- 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.
