Recipe Lamb Hearts with Rhubarb and Camelina

Published in Recipes Bas-Saint-Laurent
Chef Adrian Pastor from Projet Yaku offers you this recipe created especially for the Challenge with lamb from Bergerie Du Pont.

The versatility of the rhubarb marinade gives us various possibilities, such as using it to season skewers or baking potatoes. This delicious marinade can also be made into a sauce to accompany lamb hearts or other dishes.

Serves: 2



INGRÉDIENTS

• 2 lamb hearts
• 1 1/2 cups cubed yellow-fleshed potatoes
• 10 basil leaves

Marinade

• 1 1/4 cups diced rhubarb
• 2 garlic cloves
• 1/4 cup camelina oil
• 1/4 cup vegetable oil
• 3/4 tbsp. salted herbs
• 1/2 tsp. ground black pepper
• 1/4 tsp. 1 tsp ground cumin
• 1 tbsp smoked paprika

PRÉPARATION

1. Remove excess fat and sinew from the lamb hearts and cut into thin slices. Set aside in the refrigerator.
2. In a blender, add all the marinade ingredients and blend until smooth. Pass the marinade through a fine sieve. Separate the marinade into 2 parts.
3. In a bowl, place the lamb hearts and some of the marinade, mix well and refrigerate for 1 hour. (Tip: for best results, let the lamb hearts marinate for 24 hours in the refrigerator)
4. Preheat oven to 450°F
5. In another container, place the potato cubes and stir in the second part of the marinade.
6. Place the potatoes on a baking sheet lined with parchment paper and bake for 15 minutes.
7. Insert the lamb heart slices with skewers and cook on the barbecue over high heat for 1 minute on each side. Serve everything and sprinkle with basil leaves.