A light and practical offal dish made by quickly sautéing cubed lamb heart with colorful peppers and onion. Its low-fat texture makes it an easy fit for everyday meals.
Clean the membrane off the heart and cut it into cubes; coarsely chop the peppers and onion and prepare them.
Sauté the onion in vegetable oil until softened, add the peppers, and sauté a few minutes more.
Raise the heat and add the heart cubes; cook while stirring constantly until they change color. Caution: prolonged cooking toughens the meat.
Add the salt and black pepper and stir; serve hot.
Contains no allergens. Important: Sauté the heart briefly over high heat; long cooking causes the heart meat to harden and turn dry.
Adding a few drops of lemon juice at the end of sautéing lightens the heavy texture of the heart meat and adds freshness.
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