Not sure which surprised us more--realizing the half lamb we got last year came with a heart, or accidentally defrosting it. We decided to make a Classic Peruvian dish, Anticuchos de Corazon, from latinabroad.com. It traditionally uses beef heart, but was delicious with lamb. We give this a 5 (use 1 tsp salt, not 1 tbsp!!).
Dinner was Roast Pheasant from the New York Times Cookbook, which we cooked in a steam oven--arillo a Little overcooked, but much moister than many pheasants. We give it a 4. Served with rice, quick sautéed newborn Bok Choy from the garden, and pan seared asparagus.
Wine: Donaine de Garrou Richesse 2002--an excellent match!
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