Roman-Style Lamb Offal Sauté with Peas and Mint

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A beloved Roman spring dish built on tender lamb heart, liver, and lungs gently sautéed with sweet onions, white wine, and English peas, then finished with a generous shower of fresh mint. Earthy, rich, and bright, it is traditionally served as a secondo around Easter when baby lamb and the first peas arrive at market.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 14 gCarbs
• 3 gFiber
• 6 gSugar
• 28 gProtein
• 420 mgSodium
• 580 mgPotassium
• 60 mgCalcium
• 7 mgIron
• 18 mgVitamin C
• 4500 mcgVitamin A

Ingredients

For the offal

• 1 lb lamb heart, trimmed of silver skin and diced
• 8 oz lamb liver, patted dry and diced
• 8 oz lamb lights (lungs), trimmed and diced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the sauté

• 3 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 2 large yellow onions, thinly sliced
• 3 garlic cloves, finely chopped
• 1/2 cup dry white wine
• 1 cup shelled English peas (fresh or frozen)
• 2 tbsp chopped fresh flat-leaf parsley
• 2 tbsp chopped fresh mint
• 1 lemon, zest only

Directions

1. Pat the lamb heart, liver, and lungs very dry with paper towels; season with the salt and pepper and let sit at room temperature for 10 minutes while you prep the aromatics.
2. Heat the olive oil and butter in a wide 12-inch skillet over medium heat. Add the sliced onions with a pinch of salt and cook gently for 12 to 15 minutes, stirring often, until soft, golden, and lightly caramelized.
3. Stir in the garlic and cook for 30 seconds until fragrant, then add the lamb heart and lungs (the tougher pieces first). Cook, stirring, for 6 to 8 minutes until the edges turn opaque and lightly browned.
4. Add the diced liver and cook just 2 to 3 minutes more; liver should remain slightly pink inside to stay tender.
5. Pour in the white wine, scrape up any browned bits, and simmer for 2 minutes to burn off the alcohol. Add the peas and 2 tablespoons of water, cover, and cook 3 to 4 minutes until the peas are just tender.
6. Remove the skillet from the heat, scatter over the fresh parsley, mint, and lemon zest, and toss gently. Taste and adjust salt and pepper.
7. Let the pan rest off the heat for 2 minutes so the juices settle, then serve immediately with crusty bread, soft polenta, or simply on its own as a Roman secondo.

Cook’s Notes

• Source the offal from a trusted butcher the morning you cook it; offal is highly perishable and should smell clean, never gamey.
• Add the liver last and only briefly – overcooking makes it grainy and tough, while the heart and lungs benefit from longer cooking.
• In late spring, swap frozen peas for 1.5 cups of freshly shelled peas and add them a few minutes earlier to ensure they cook through.
• A pinch of chili flakes or a splash of vincotto at the end adds a sweet-spicy Roman Jewish accent if you like more contrast.
• Refrigerate leftovers up to 1 day and reheat gently with a splash of broth – offal dries out quickly if blasted with high heat.

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