Testing - Lamb Heart En Persillade

https://www.despi-le-boucher.com/recette-coeur-d-agneau-saute-a-la-dijonnaise/recette-261.html
http://www.lapetitecuisinedenat.com/2017/03/coeur-d-agneau-en-persillade.html
https://lesucresale-doumsouhaib.com/coeur-dagneau-a-la-poele-recette-facile/

1- It was just me eating it, so I have no test-subject whose experience I can draw on. However, I quite liked it. A good sharp knife for fine carving would be useful since there is some intricate trimming required to remove all the unwanted matter from the heart. The texture and flavor is good - tastes nicely brown, a bit like steak, not much like liver, but the texture is a cross of muscle meat characteristics, and characteristics of the liver - it is very fine grained like liver, but has a similar bite as to muscle meat. I added more than the recommended tsp of Dijon, which is why, I suspect, it had a bit of a bitter after-taste.

per person
1 lamb heart per person
1 garlic clove, fine mince
1-2 sprigs parsley, fine mince
salt and peper
1 Tbsp butter
1/4 cup white wine
1 tsp Dijon

1. Cut the heart open and remove the veins and silvery stuff inside. Slice into thick strips, about 2 or 3, depending on the size of the heart. Salt and pepper both sides of the heart strips. 
2. In a small bowl, mix together the minced garlic and parsley.
3. Heat a pan and melt the butter. When it just starts to froth, add the heart strips.
4. Sear for 1 minute and spoon the hot butter over them. When starting to brown, flip and sprinkle the clove and parsley mix over them. Continue spooning the hot butter on top and sear another minute or until brown. 
5. Set the meat aside and cover to rest. It should rest no more than 2 minutes.
6. As quickly as you can, add the wine to the pan and boil rapidly until it reduces by half.
7. Add the Dijon and mix thoroughly.
8. Drizzle over the heart meat and serve immediately.