A quick, light offal dish made by sautéing cubed lamb heart with bell peppers and onion. Its lean texture makes it an easy option for everyday meals.
Trim the membrane from the heart and cut it into cubes. Coarsely chop the peppers and onion.
Sauté the onion in vegetable oil until softened. Add the peppers and sauté for a few more minutes.
Turn the heat up and add the heart cubes. Cook, stirring constantly, until they change color. Important: Prolonged cooking makes the meat tough.
Add the salt and black pepper and stir. Serve hot.
Allergen-free. Important: Cook the heart briefly over high heat while sautéing; prolonged cooking can make it tough and dry.
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