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lamb heart on toast
Image by telepathicparanoia
The only two pieces of offal I got from this lamb were the liver and the heart. I started with the liver, so it seemed fitting to end with the heart.
I learned how to slice up the heart from this: headedoutwest.com/lamb-heart-with-peaches-and-balsamic/. Basically, slice off the fat at the top, then cut open the chambers and remove the strings and walls. Chop into bite-sized pieces and grill in a hot pan with some salt and pepper.
I served them on toasts with garlic scapes (toasted in olive oil) and a slice of plum. The plum was maybe overkill — the heart itself was so delicious that it really didn’t need that much dressing up.