In honor of the holiday, I bring you... Lamb Heart.

Here it is, in all it's g(l)ory.  Yes, it's very lean, mostly muscle, and... funky.


We're going to want to marinade that.  So, lemon juice, garlic, oil, salt, chili peppers, cumin, and Ras Al Hanout, a North African spice combo.


Chop up the heart, and get that in the bowl to hang out for a while.



A vegetable is nice.  We're going to broil some asparagus.


I'm thinking sauce.  Oil.  Saffron.  Low heat to warm through.  Do not burn, infuse.  Let cool.


Garlic.  Yogurt.  Add saffron oil.



Skewered, right through the heart!


Hearts, grilled. Add some pun about the Sacred Heart, wreathed in flames.


Happy Easter, everyone!