By Sarah Heard 
​Executive Chef | Foreign & Domestic

Learn more about the chef

Lamb Heart 
Ingredients:

• 1 Lamb Heart
• Salt/Pepper/Oil

Directions: 

1. Season with sea salt & pepper as you would a steak, minding the fact that it is thin.
2. Heat a pan to medium high.
3. Sear to rare on smooth side, flip and finish to just under medium rare.
4. Rest off the heat for 2 minutes before slicing.

Risotto Base 
Ingredients:

• 1 cup Arborio rice
• 3Tbs butter
• 1 each shallot
• 1 cup cheese whey
• 2 cups red wine
• 1 tsp lemon juice
• 2 Tbs vegetable stock
• 2 Tbs chiffonade Italian parsley
• Salt/pepper to taste

​Directions:

1. Add 1 Tbs of butter & sliced shallot to a heavy bottomed pot, allow to sweat.
2. Add Arborio rice and stir with a wooden spoon until slightly toasted.
3. Add ½ of red wine to pot & stir constantly until au sec & a spoon trail can be seen in rice.
4. Add the rest of the red wine to risotto and repeat.
5. Add whey and repeat.
6. To finish risotto, add vegetable stock, parsley, lemon juice & remaining butter, to the pot and stir gently, but rapidly to bring out starch. 
7. Season to taste.

 
Shallots
Ingredients:

• 1TBS Butter
• 3 shallots, sliced thick rings
• 1 cup red wine
• 1/2 tsp salt

 Directions:

1. Melt butter in a tall sided pot, lay cut side of shallot rings in a single layer in the butter on medium-low heat.
2. Salt shallots & allow to gently brown, do not mess with them.
3. Add half of the wine and allow to reduce to au sec.
4. Flip shallots gently.
5. Add the rest of the red wine & reduce to au sec again.

 
To Plate Finished Dish
Ingredients:

• 1 tsp juiced celery
• 3 sprigs watercress
• finishing salt, pepper
• Drizzle olive oil

Directions:

1. Plate the risotto in the bottom of  a wide shallow bowl.
2. Slice the heart thin and on a slight bias.
3. Lay the heart in the risotto and spoon a heap of red wine shallot onto the heart.
4. Drizzle with celery juice & olive oil.
5. Place a few leaves of watercress on top & sprinkle with finishing salt and fresh black pepper.

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