A simple, flavorful offal dish made by sautéing lamb heart with onion in butter. When cooked for the right amount of time, the heart has a tender texture, making this a practical weeknight dinner.
Cut the lamb heart into small, even cubes.
Sauté the onion in butter over medium heat until lightly golden.
Add the cubed heart to the pan and sauté over medium-high heat for 8–10 minutes. Be careful not to overcook it.
Sprinkle with salt, black pepper, and red pepper flakes if desired. Serve hot.
Important: Do not overcook the heart; cooking it longer than 8–10 minutes will make it tough. Allergen: Contains milk and dairy products. People sensitive to organ meats should take care.
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