Trim and then Cut up your Lamb Heart into cubes, and then in a bowl put a good pinch of sea salt, some fresh ground black pepper, some fresh grated ginger or horseradish, one clove of garlic some red wine vinager and some olive oil, allow to marinate for at least four hours but overnight is better..
Preheat your grill to high and then put your meat on your wooden sticks, you can mix it up with mushrooms or pepper peices if you like, grill for at least 4 min, about 2 min or so each side.. I served it on a bed of mixed greens with some fresh sheep feta..Wonderful flavour combo.
This is my offical Dark Day Meal for this week, The lamb heart is from the farm, the cheese was from our milking sheep and made by me on the farm, the mushrooms are from less then 12 miles away, and some of the greens are from my own pots but some are from the outside my range but at least they are from within the province itself. I went with the red wine vinager as I wanted to stick with the recipe, which took me off one step again, as I could have used my homemade apple cider vinager (remind me to make some red wine from this coming year, I have the grapes on the farm) and same with using the recommend olive oil, instead of using a farm produced fat.. I still made my 50% qouta of on-farm grown or produced goal.