UK BBQ Mag Spring 2016 - Page 65

This is both super quick and super cheap but makes a great starter or snack and just need a few minutes prep earlier in the day (or day before) and then can be put together and cooked in just another few at mealtime.

Lambs hearts are available at most butchers or wholesalers and will often be around just £1.50-£1.75 p/kg which represents such good value, and remember heart is good lean, flavourful muscle meat, not offal. They need minimal trimming up and are so tasty done hot and fast like this.

Recipe & process for 4-6 small plates or starters (approx 12 skewers):

Wash and trim 3 lamb hearts and cut each heart into about 4 pieces.Drop into a mix of 2 :1 white wine & EVOO, along with a good handful of chopped fresh mint and 25g dried chilli flakes for 3 hours min (or ideally overnight).

Separately trim up about 200g of little fresh artichoke hearts (so you just have the good stuff left!).

Blanch the artichokes in simmering water, with the juice of a lemon added, until just tender then remove, drain and set aside to cool.

Once the artichokes are cool enough to handle, cut them into a size similar to the pieces of heart.

Take the lamb from its marinade and thread two or three pieces, alternating with the artichokes, onto skewers.

Get grill nice and hot.Grill the skewers on the hot grill (or chapa if thats what you have) so they get a nice char (2-3 minutes a side).


1. If you want to eat these skewers as is then a great dip is just to mix a good quality Sriracha into some honey until the heat is to your liking.

The skewers can then be dipped in this as you eat them. The sweetness works well with the texture and flavour of the meat and the heat also works well lingering on the taste buds with both the heart and the artichokes.

2. Alternatively, you can make the skewers part of something a bit more substantial as follows.

Whilst cooking the artichokes also add 200g of neatly cut waxy potatoes and, having removed artichokes when they were ready, cook potatoes until done then set them aside.

Dress the spuds in some lemon juice and more EVOO.

When the grill is getting hot cut three sweet red peppers in half, toss in EVOO and blacken on the grill, remove then slip the charred skin off.

Blitz the peppers in blender with 50ml EVOO, 25ml red wine vinegar, 5g dried oregano and a good tablespoon of Grey Poupon mustard.

To serve swipe a bed of the pepper sauce across the plate, place the dressed spuds on top, add a few fancy leaves here and there then place a pair of skewers across the top.

Sprinkle with a pinch of chilli flakes and ground fennel seed or pollen

John Gower @quietwatersfarm

Heart 2 Heart – Grilled Lamb & Artichoke Heart skewers