We've had a package of assorted lamb offal tucked away in our freezer for a while now, and we finally got around to putting it to good use. Pictured above is Sautéed Lamb Kidneys with Onion, Garlic and White Wine, from Essentials of Classic Italian Cooking by Marcella Hazan. This was the first time we've tried to cook kidneys, and the dish came out very well. Kidneys, like liver, have a very strong, intense flavor which I really enjoy, but can't eat too much of in one go. Perfect for an appetizer.
After that, we improvised a dish with lamb's heart - we sliced it, seared it quickly, and served it over a potato purée spiced with turmeric and cinnamon with some arugula mixed in.
I really love heart in general (beef, chicken, pork - you name it), and this proved no exception. Very good, and it went nicely with the potato - we'll definitely be making this again.
While cooking the previous two dishes, we had lamb tongue simmering in a pot on the back of the stove. The next day, we used it to make tacos: