Jamie Oliver Lamb Heart Recipe

So here’s the thing: I didn’t grow up eating lamb heart. Never even looked at one, really. But something about the rawness of it—the fact that it’s overlooked, kind of intense—made me want to try it. And with this Jamie Oliver lamb heart recipe? I was floored. It’s earthy, a bit wild, and yet, somehow, beautifully tender when done right. A dish that grabs you. Inspired by Jamie Oliver, obviously.

Ingredients Needed

For the marinade:

• 2 tablespoons olive oil
• 2 garlic cloves, rough chopped, not too neat
• Zest and juice from half a lemon (don’t skimp)
• Leaves from one thyme sprig
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper

For the lamb:

• 1 lamb heart, sliced into three uneven pieces (don’t overthink it)
• Flaky sea salt for finishing, just a pinch or two

How To Make Jamie Oliver Lamb Heart Recipe

• Start with the marinade. In a bowl that’s seen some stories—scratches, maybe a chip—mix your olive oil, lemon zest and juice, thyme, garlic, salt, pepper. It’s going to smell sharp, floral. Alive.
• Drop in the lamb heart pieces. Turn them. Coat every inch like you mean it. Let them sit. Cover it, tuck it in the fridge. Two hours if you’re in a rush. Overnight if you want it right. That’s what I did. It changed everything.
• Next day, pull it out. Let it sit on the counter. Room temp is your friend here. Then, gently shake off any clinging garlic or zest bits. They’ll burn if you’re not careful.
• Get your pan hot. Not just warm—screaming hot. The kind that makes your kitchen smell like something real’s about to happen. Toss in the heart. It should hiss and pop a little. Sear hard—just a minute on each side. Not more.
• Take it off the heat. Let it rest, breathe. 3 to 5 minutes. Enough time to pour a glass of wine. Slice thin. Scatter some sea salt. You’ll see how it catches the light.

Why I Love This Recipe

The first time I cooked this, it was raining. I had music on—some old jazz vinyl—and the windows fogged up from the heat. It felt primal, in a good way. Like I was making something ancient but new again. My partner was skeptical, but one bite in and… silence. The good kind.

Recipe Tips

• Let it marinate overnight. The difference is night and day.
• Get your pan truly hot. You want that crust.
• Don’t forget to remove chunky bits from the marinade before cooking. They’ll char fast.
• Resting the meat after searing, Essential. It relaxes everything.
• Slice it thin. Not delicate, just… respectful.

How To Store This Jamie Oliver Lamb Heart Recipe

• At room temp: Don’t. Eat it hot, fresh. It deserves that.
• In the fridge: Tuck the slices into a container. Lid on. Three days max. Anything longer and it starts to lose its magic.
• In the freezer: Wrap tight. Plastic, foil, something snug. Two months, tops. Defrost gently.

Reheating:

• Oven: Sure—350°F, covered with foil, ten minutes.
• Microwave: Eh. If you must, medium heat, quick spurts.
• Stovetop: Best option. Little broth, low heat. Coax it back to life.

Let’s Answer a Few Questions!

Can I use something besides olive oil?
Sure. Avocado oil works. Even beef tallow if you’re feeling bold. Whatever can handle the heat.

No thyme in the kitchen—what now?
Dried works. Just a pinch. Maybe a little rosemary if that’s what you’ve got.

How do I know when it’s done?
It should still have a little give. Outside crisp, inside soft. Aim for 145°F if you’re using a thermometer. Or trust your instinct.

Can I prep this ahead?
Totally. Marinate the night before. Cook it when you’re ready. It’s forgiving like that.

Nutrition Facts (per serving)

• Calories: 157
• Carbs: 1.6g
• Protein: 21g
• Fat: 6.7g
• Sugar: 0g
• Fibre: 0g
• Sodium: 54mg

Try More Recipes:

• Jamie Oliver Pan Pizza
•  Jamie Oliver Kung Pao Chicken
• Jamie Oliver Miso Aubergine