Lamb Hearts Confit with Spinach and Jerusalem Artichoke
6 servings
20 minutes
Confit of lamb hearts with spinach and Jerusalem artichoke is a true embodiment of French gastronomic art. The slow cooking method allows the hearts to retain tenderness and rich flavor, while the aromatic spice blend ras el hanout adds exquisite spiciness. The garnish of roasted red peppers, tomatoes, and shallots turned into a rich sauce adds deep sweetness with a hint of acidity, creating the perfect balance. Crispy slices of Jerusalem artichoke and fresh spinach refresh the composition, making each forkful truly unforgettable. This dish is perfect for gourmets who appreciate unusual flavor combinations and refined presentation. It is best served warm, complemented by a glass of red wine that highlights the richness of the meat notes and the spiciness of the sauce.
1
Wash the lamb hearts, clean them of blood clots, trim excess fat and vessels. Soak overnight in a 5% salt solution. In the morning, remove, dry with a paper towel, rub with a mixture of ras-el-hanout spices, and place in vacuum bags, adding an equal weight of melted beef and lamb fat. Vacuum seal the bags, cook at 80 degrees for five hours. Then rapidly cool in an ice bath.
- Lamb's heart: 4 pieces
- Ras El Hanout: 1 teaspoon
- Lamb fat: 300 g
- Beef fat: 300 g
- Salt: to taste
2
Grill or bake two large red peppers, a large tomato, and a shallot onion. The skin of the vegetables should char. Place in a bowl, cover, let sit for five minutes, peel off the skin and seeds, discard the seeds and liquid. Place the vegetables in a blender, coarsely chop in 'pulse' mode. Roast the almonds until bright golden, slightly crush in a mortar without releasing oil. With the blender on, add the almonds to the vegetables and pour in olive oil in a thin stream. Turn off the blender, add salt, pepper, and red wine vinegar. Let the sauce cool.
- Fresh red pepper: 2 pieces
- Tomatoes: 1 piece
- Shallots: 1 head
- Almond flakes: 60 g
- Olive oil: 100 ml
- Red wine vinegar: 1 tablespoon
- Salt: to taste
3
Meanwhile, sort the spinach, clean the Jerusalem artichoke, and slice it into thin round pieces. Mix with the spinach, adding a drop of olive oil.
- Spinach: 160 g
- Jerusalem artichoke: 160 g
- Olive oil: 100 ml
4
Open the packages, take out the hearts, quickly grill them just to get a nice crust. Then slice thinly and place on a bed of pepper sauce. Carefully arrange the salad around the hearts, generously drizzle with sauce, sprinkle with Maldon salt — and serve.
- Lamb's heart: 4 pieces
- Moldon salt: to taste