Jacks BBQ Lamb Hearts on Creamy Polenta with Fresh Herb Salsa

Ingredients:

 

For The Hearts And Salsa

4 Lamb Hearts

8 Anchovies

4 Garlic Cloves

1 Bunch Of Parsley

1 Bunch Of Coriander

1 Bunch Of Mint

4 Scallions

1 Pinch Of Chilli Flakes

1 Lemon Juice And Zest

4 Tbsp Red Wine Vinegar

150ml Extra Virgin Olive Oil

For The Polenta

1 Cup Polenta

4 Cups Water

2 Tbsp Butter

4 Tbsp Parmesan

Salt And Pepper

 

 

 

Let’s start by preparing the lamb hearts, following the seams on the lamb heart and open it out using a knife into 3 steaks. Trim off the sinew and any chewy bits. Set aside until needed. Your butcher will also be happy to this for you.

For the salsa, finally chop the anchovies and garlic cloves into a paste and place in a bowl. Finely chop the herbs and scallions, add to the same bowl followed by the olive oil, vinegar, chilli flakes, lemon juice, zest, salt and pepper. Mix it all together. Toss about 3 tbsp’s of the salsa to the lamb hearts to marinade while you prepare the BBQ and polenta.

Light your charcoal or gas and while you wait for the BBQ to heat up, place a wide based pan with water onto a boil, once simmering reduce the heat and whisk in the polenta on a low heat. Swap to a wooden spoon or spatula and continue to cook until smooth about 30 minutes. Add the cheese, butter and a pinch of salt. Set aside keeping warm while you cook the lamb hearts.

Season the heart steaks with salt and pepper, place directly over the hot coals/gas for 2 to 3 minutes per side until charred. Move to the side just off the coals to cook until medium rare.

Brush or drizzle with the salsa if they start to dry out.

Remove from the heat and allow to rest for 2 to 3 minutes while you reheat the polenta with a splash of water if needed.

Serve a generous scoop of polenta on the plates topped with the hearts and a big drizzle of salsa. I always love to serve this with lightly grilled asparagus and a good dusting of parmesan.