Organ Meats: A Seasonal Tasty Recipe

Organ meats are luscious when cooked properly, and full of good health. Organ meats can be spun into delectable pâtés, braises, terrines, and in this recipe, I will show a simple quick searing technique of a local lamb’s heart I picked up at Golden Hoof Farm in Boulder, CO.

This recipe is loaded with flavor and packed with health.

In my cookbook Heartful Kitchen, you can find the recipes for Pure Chicken Liver and Walnut Pate, another great use of organ meats.

As part of a protein and vegetable-centric diet, incorporating organ meats assists with infusing our bodies with loads of vitamins and minerals such as CoQ10, B vitamins, vitamin A, iron and choline. Chris Kresser discusses organ meats as “nutritional powerhouses” in his article and Dr. Mercola calls liver, “Nature’s most concentrated source of Vitamin A” in the following article.

Seared Lamb’s Heart with Spring Root Vegetables

I recently purchased a beautiful lamb heart from Golden Hoof Farm. Feel free to substitute beef heart, if you are able to find grass-fed beef heart.

Easy organ meat recipe

Ingredients

  • ¼ cup thinly sliced basil

  • ½ cup each chopped parsley

  • 1-2 tsp lemon juice

  • 3 cups cleaned & chopped greens such as kale or chard

  • 3 Tbl chopped hearty herbs such as rosemary and thyme

  • 4 cloves garlic, sliced

  • 1 cup dry white wine

  • 3 cups sliced spring root vegetables such as carrots, radish, turnips or beets

  • 2 Tbl cooking fat: coconut oil, beef or lamb tallow or schmaltz (chicken fat)

  • 1 lamb’s heart, about 1-1½ pounds, cut into 4 pieces, seasoned with high mineral salt and freshly ground black pepper

Preparation

  1. In a 12” skillet, on medium-high heat, start to warm the cooking fat. Sear the lamb’s heart until nice and crisp, about 3-4 minutes on each side. Remove to a plate.

  2. Add the root vegetables to the skillet and sauté until lightly browned, about 4-5 minutes. Add the garlic, herbs, and white wine to reduce by half, about 3 minutes.

  3. Slice the lamb’s heart about ¼” thick. Add the heart slices and the greens, until the greens wilt slightly. Season with lemon juice, divide among plates, and serve immediately sprinkled with fresh parsley and basil

 
Organ meat recipe
Organ meat recipe
 

Ask your local butcher about purchasing organ meats. Also, find a local farm to source local quality organ meats such as the lamb’s heart found in this recipe. Try organic chicken livers, or grass-fed beef or lamb’s livers. Look for healthy recipes online to incorporate more organ meats into your diet.

Sources:

Recipes, Paleo Lifestyle, Nourishing Knowledge, Food SourcingMaria Cooper