Butter Poached Lamb Heart

Ziploc bags work well for everyday low temperature poaching. This recipe uses a bag filled with flavored butter to act as the cooking medium for the heart.

Ingredients:

60g butter

20g white wine

10g cream

4 black peppercorns

1 shallot, peeled and sliced

4 bay leaves

4 sprigs thyme

10 leaves rosemary

1 baby lamb heart

1 tsp. salt

Method:

Cook the wine, thyme, bay, peppercorns, shallot, rosemary, and salt in a pan until almost dry. Add all of the cream and then the butter a little at a time while swirling the pan to invert the emulsion. Place the lamb heart into a ziploc bag. Pour the butter emulsion over the heart, press out all of the air, seal, and submerge in a water bath at 68C for 28 hours.

I made this into a ravioli filling.

Plate it up!

Butter poached lamb heart ravioli with braised lamb flap, turnip greens, and a sauerkraut-lamb sauce

It wasn't the texture of a falling apart braise, but it was tender and meaty.

Constantly,

Adam