American Lamb Heart
Mussel Jus, Breakfast Radishes, Fermented Blueberry Agrodolce, Sorrel, Sorrel Oil
Chef Cody Chassar of Gunshow | Atlanta, GA
Yield: 4 servings
Adapted by StarChefs | July 2026 | Photo: Lauren Liz
INGREDIENTS
Fermented Blueberry Agrodolce:
2 kilograms blueberries
40 grams kosher salt
500 grams thinly sliced shallots
700 grams Sherry vinegar
600 grams sake
450 grams brown sugar
200 grams green yuzu kosho
Sorrel Oil:
300 grams grapeseed oil
100 grams sorrel leaves
Lamb Hearts:
80 grams kosher salt
2 American lamb hearts, butterflied, ventricles and cartilage trimmed
Radishes:
Kosher salt
MSG
8 breakfast radishes, trimmed and cut into sixths
Mussel Jus:
500 grams sliced shallots
100 grams thinly sliced garlic
1.5 kilograms dry white wine
750 grams sake
2 pounds Bangs Island mussels
250 grams brown butter
2 grams xanthan gum
Kosher salt
To Assemble and Serve:
10 leaves green sorrel, stems trimmed, leaves cut into bite-size pieces
Kosher salt
Lemon juice
METHOD
For the Fermented Blueberry Agrodolce:
In a vacuum bag, combine blueberries and salt. Seal and let sit 2 weeks at room temperature. In a rondeau over medium heat, add shallots. Sweat until soft and translucent. Add vinegar, sake, sugar and fermented blueberries. Cook until desired consistency is achieved. Remove from heat and fold in green yuzu kosho. Transfer to an airtight container and refrigerate.
For the Sorrel Oil:
In a blender, combine all ingredients until warmed through. Strain into a nonreactive container. Reserve.
For the Lamb Hearts:
In a nonreactive container, combine salt and 1 kilogram water. Mix until salt is fully dissolved. Add American lamb hearts. Cover and refrigerate overnight. The next day, remove hearts from brine. Place on a clean work surface and pat dry. Generously season with salt. Transfer to a wire rack and let air dry.
For the Radishes:
Bring a pot of salted water to a boil. Season boiling water with MSG. Add radishes and blanch 20 seconds. Transfer to a wire rack set over a sheet tray and let drain.
For the Mussel Jus:
In a large pot over medium heat, add shallots and garlic. Sweat until alliums are soft and translucent. Deglaze pot with wine and sake. Cook until liquid is reduced by half. Transfer liquid to a steamer pot over medium heat. Add mussels and cook 6 minutes, or until mussels open. Remove mussels and reserve for separate use. Transfer steaming liquid back to a pot over medium heat. Cook until desired consistency is achieved. Pass through a fine mesh strainer. Return to pot over medium heat and bring to a simmer. Remove from heat. Add remaining ingredients. Using an immersion blender, purée until mixture is fully emulsified. Season with additional salt. Return pot to low heat and keep warm.
To Assemble and Serve:
Prepare and heat a grill to maximum heat. Add Lamb Hearts and grill until internal temperature of lamb reaches 125°F. Transfer to a clean work surface and let rest. In a mixing bowl, combine sorrel stems, Radishes, and desired amount Fermented Blueberry Agrodolce. Season with salt. Toss to coat. Set aside. In a separate mixing bowl, season sorrel leaves with lemon juice, salt, and desired amount Sorrel Oil. Set aside. Slice rested Lamb Hearts on a bias. Set aside. Spoon Mussel Jus into the center of a serving plate. Place sliced Lamb Hearts on left side of Mussel Jus. Place dressed Radishes on right side of Mussel Jus. Cover Radishes with dressed sorrel leaves.
