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

Greatest British Company

Greatest British Company

Standard Supplier 3rd March 2017

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.

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