Heart Of The House

Citrus Cured Lamb Hearts

Inspired by a recipe for citrus cured wagyu beef in Luke Nguyen’s Indochine, I made this amazingly delicious appetizer using lamb hearts.

Citrus-cured lamb hearts


  • 2 lamb hearts
  • juice from 2  Tahitian limes
  • 2 tsp of coconut aminos
  • 1 tsp of coconut nectar
  • a pinch of salt & freshly ground pepper
  • 1 tsp of grated ginger (optional)
  • 1 tsp of fried garlic
  • a handful of herbs finely chopped (I used saw-tooth coriander, mint, green onion)
  • 1 tbs chopped crispy nuts
  • a drizzle of coconut vinaigrette


  1. Clean and trim the heart and cut into thin slices.
  2. Arrange in a single layer in a dish.
  3. Mix the lime juice, coconut aminos, salt & pepper, ginger and coconut nectar in a bowl and pour the mixture over the slices of lamb hearts.
  4. Cover and set aside to marinate for 1/2 hour.
  5. Remove the lamb hearts from the lime mixture and give it a squeeze to remove the excess.
  6. Place the lamb hearts in a bowl with the mixed herbs, fried garlic and chopped crispy nuts.
  7. Drizzle with the coconut vinaigrette.

For the coconut vinaigrette combine the following ingredients in a jar, screw tight and give it a good shake.

3 tbs coconut vinegar
3 tbs garlic infused EVOO
1 tsp coconut aminos
a pinch of salt
a pinch of chilli flakes
1 tbs lime juice
1 tbs coconut nectar (or a couple drops of stevia)

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