Marinated, Grilled Goat Heart Recipe (Or Lamb)

sliced grilled lamb heart with salsa verde sweet potatoes and cabbage slaw

5 from 1 vote

Marinated, Grilled Goat Heart Recipe (Or Lamb)

A simple South American flavored grilled lamb or goat heart. Serves 2-4 as a light entrée, consider having a soup beforehand, or some additional vegetables or meat to make it more filling.

Prep Time15

Cook Time5

Total Time20

Course: Appetizer, Main Course

Cuisine: Ecuadorian

Keyword: grilled goat heart recipe, grilled lamb heart recipe

Servings: servings

Calories: 126kcal

Cost: 10

Equipment

1 wood fire or gas grill

Ingredients

2 lamb or goat hearts about 6 oz each
¼ teaspoon kosher salt
1 Tablespoon cooking oil
¼ teaspoon fresh ground black pepper or 10 cranks of the mill
1 medium clove garlic grated, pressed, or mashed to a paste
½ teaspoon fresh ground cumin

Instructions

Marinate the hearts

Trim the fat from the top of the hearts with a sharp paring knife (some may prefer to leave it on. Remove any remnants of the central vein, if any.
In a container such as a bowl you can refrigerate the hearts in, mix the marinade ingredients, then add the hearts and turn over in the mix well to coat.
Refrigerate the goat hearts overnight or for at least a few hours, even 1 hour will make a difference in the flavor.

Cooking

To cook the hearts, oil a grill grate over a hot fire, preferably made from wood, put the hearts on, and cook until lightly charred and just medium doneness, about 2 minutes per side. They should be hot and blush red throughout.
Cut each heart in half vertically to make 4 pieces, then slice and serve in four portions. See note for serving and accompaniment suggestions.

Notes

*Note
Pictured this is served with a simple Latin American-inspired coleslaw with shredded carrots and cilantro, lemon and oil, a few sweet potatoes/yams, and tomatillo salsa verde.

Nutrition