This is the most popular recipe from my organ meat cookbook, It Takes Guts. It's easy, nutritious, and popular with everyone from babies to the organ meat-averse. Try it and let me know what you think!
This lamb heart recipe shows off the ease and versatility of this cut of meat. You don’t have to roast it for hours or hide it in something elaborate: just pan-fry it with some butter and spices, and you have a delicious protein source to throw on top of a salad or starchy side dish.
This is adapted from a recipe I found on the internet and thought, "there's no way this will taste good, there's barely anything in it." Even someone like me, who loves healthier treat options, was skeptical that there is no dairy, no eggs, and hardly any added sweetener, but these cookies are the perfect soft-chewy combo and have the exact flavor of slightly spicy sweet potato pie. They're SO easy to make, too.