“My Sweet Drunken Greek Heart Eh” (Edit recipe)

It was a winter night on the island of Aegina, in Greece when we ran across this taverna on the side of the road, The special of the night was lamb heart and absolutely delicious. The owner / chef was a little old lady who had been cooking lamb her entire life Her recipe was the inspiration behind this.

15 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	136
Fat:	11 g
Carbohydrates:	7 g
Protein:	6 g
Cholesterol:	53 g
Sodium:	61 mg
Fiber:	1 g
Sugars:	6 g
Calculated per serving.

by Tim and Vie

Serves: 8

Ingredients

For the Meat

2 Lamb Heart, US Wellness Meats
2 tsp Primal Palate Super Gyro Seasoning
1/2 tsp Coffee Liqueur, Kahlua

For the Dipping Sauce

3 Tbsp Pecan Butter, from Georgia Grinders
1 Tbsp Maple Butter
2 Tbsp Organic Beef Bone Broth (Bare Bones)
0.125 tsp Redmond Real Salt
0.5 Tbsp Dark Chocolate Sauce (Torani)
3 fl oz Coffee Liqueur, Kahlua

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Lamb Hearts

Preheat the oven at 400 degrees Fahrenheit
Cut the lamb hearts into quarters.
Rub vigorously with Kahlua Coffee Liqueur.
Rub with the Gyro spice.
Put the lamb hearts on skewers.
Place in the oven for 20 minutes or until the meat reaches 160 degrees Fahrenheit.
Once the lamb hearts are ready, remove them from the skewers and place them on a serving plate.
Drizzle a little bit of the dipping sauce on them and place the dipping sauce on the side.

For the Dipping Sauce

While the hearts are baking mix the pecan butter, the maple butter, the broth, the Kahlua, the dark chocolate sauce and the salt until it is all smooth and creamy.
Place in a serving bowl and serve with the heart.
Enjoy!