A heart is heavy in proportion to its size

[rydra_wong]

... or so a cookbook once told me.

Lamb's hearts are usually ridiculously cheap, if you can find them at all; I recommend keeping an eye out at farmers' markets, which is where I bought some today.

I cut them into half-inch slices and sauteed them quickly (just a few minutes on each side) in garlic-infused olive oil with lots of fresh rosemary.

And they were very tasty (a bit like lamb chops, but with a slightly more offal-y taste).

For those of you who prefer to keep your hearts intact, they form neat little pockets for stuffing and can then be roasted. I've always felt that they'd make an interesting Valentine's Day dinner ...