Ya’ll let me know if you get tired of seeing food posts.
This is a Moroccan style Mesquite Grilled Lamb Heart. I used vinegar, coriander, olive oil, paprika, fresh crushed garlic with salt and black pepper,ground ancho chiles, and tamarind -emulsified in the food processor-for the marinade. Let it soak for a few hours, then grilled over mesquite. Served with a wedge style red leaf salad doused in a home-made red wine Gorgonzola vinaigrette. Not nearly as chewy as I thought it would be, actually very tender. And slightly gamey in a good way.
