Lamb’s heart, pan fried bone marrow, tomato ice cream and mushy peas

James Day

Greatest British Hospitality Company

Standard Supplier 3rd March 2017
James Day

Lamb’s heart, pan fried bone marrow, tomato ice cream and mushy peas

Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Lamb’s heart, pan fried bone marrow, tomato ice cream and mushy peas recipe below as tried and tested by our professional chefs. Recipe by Gordon Jones, from Menu Gordon Jones which was named South West Restaurant of the Year 2015 in the Good Food Guide. The recipe can be found in the latest ‘Signature Chefs’ recipe book for 2016/17. Get yourself a copy here:


  • Tomato ice cream:
  • 1kg tomatoes
  • 20g ginger, peeled and roughly chopped
  • 1 chilli, deseeded and roughly chopped
  • 2 garlic cloves, roughly chopped
  • Salt, to taste
  • 200g sugar
  • Sherry vinegar, to taste
  • Bone marrow:
  • 200g bone marrow
  • Pepper, to taste
  • Lamb’s hearts:
  • 2 lamb’s heart
  • Salt and pepper, to taste curry
  • Oil, as needed
  • Garnishes:
  • 200g peas
  • 200ml vegetable stock
  • Salt, to taste
  • Tabasco sauce, to taste
  • Lime juice
  • 250g Lotus root, thinly sliced
  • Flour, as needed
  • Rapeseed oil for cooking
  • To serve:
  • 100g radish
  • 1 Cucumber
  • Baby mixed leaves, as needed
  • Maple syrup, to taste


For the tomato ice cream, blend the tomatoes with ginger, chilli, garlic, salt, sugar and a dash of sherry vinegar. Pass the tomatoes through a sieve and churn in an ice cream maker. Leave to set in the freezer.
Soak the bone marrow in salt for one hour then pop the marrow out from the center of the bone. Dry the marrow and season with pepper; cook the marrow for the same time as the hearts. Trim all fat and sinew from the hearts and marinade in salt,
pepper and curry oil for two hours. Very lightly sear the hearts for one minute on each side in a very hot pan. Slice thinly to serve.
For the garnishes, blend the peas with the vegetable stock to make a thick, smooth puree and season with salt, tabasco and lime juice to taste. Dust the lotus roots with seasoned flour and fry until golden brown.
To present the dish, thinly slice and season the radishes and cucumber and arrange on to the plate. Add the mushy peas and stack the tendons, bone marrow and crispy lotus root. Add a quenelle of tomato ice cream on top and garnish with mixed
Drizzle with maple syrup to serve.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.