From: Ox Restaurant, Portland, OR. Yield: 12 servings.
12 flatbreads (recipe follows)
1 ½ lb. trimmed, cleaned lamb hearts (about 4 oz. per heart)
as needed, extra virgin olive oil
as needed, kosher salt and ground black pepper
as needed, smoked sea salt
2 Fresno chiles, very thinly sliced
2 cups fresh cilantro leaves
1½ cups dill sprigs
Flatbread (yields 16):
3 cups all-purpose flour, plus additional for dusting
1½ tsp. kosher salt
½ tsp. ground black pepper
1 tsp. baking powder
1/3 cup extra virgin olive oil
1 cup warm water (110°F to 115°F)
Pickled Red Onions:
1 medium red onion, cut into 1/8”-thick slices
½ cup lime juice
2 tsp. kosher salt
1 tsp. granulated sugar
6 fresh avocados, peeled, halved, pitted
as needed, kosher salt
4 Tbsp. lime juice
For flatbreads: Place flour, salt, black pepper and baking powder into bowl of a stand mixer fitted with dough hook attachment. Mix on medium speed until combined. Add olive oil and water and continue mixing on medium speed until dough forms a ball, about 30 seconds. Stop and scrape down sides of the bowl. Continue mixing for 1 minute longer.
Portion dough into 1½ oz. pieces. Roll each piece into a ball and place on a lightly floured baking sheet. Cover with a clean kitchen towel and let rest in refrigerator for 30 minutes. Preheat a large heavy-bottomed frying pan or griddle over medium-high heat. Remove dough balls from refrigerator and place 1 ball onto a flat work surface. With a rolling pin (and without adding additional flour), flatten into an oblong shape, about 5” wide by 8” long. Repeat process with 2 more dough balls. Lower heat to medium.
Gently peel one flatbread off the work surface and carefully place into the heated pan. Cook flatbread for about 30 seconds, or until dough starts to bubble and underside has golden brown spots. Flip flatbread over and cook second side 15 to 25 seconds longer, or until just cooked through. Remove flatbread from pan and place on half of a clean kitchen towel; fold over the other half of towel to cover. If the pan is smoking or if there are any black spots on flatbread, the pan is too hot and temperature should be reduced. Cook the other 2 flatbreads and stack them on top of the first flatbread. Repeat process with remaining dough balls (2 or 3 at a time) until they are all cooked. Store flatbreads in resealable gallon bag for up to 5 days in refrigerator.
For pickled red onions: Place onions, lime juice, salt and sugar in a resealable gallon bag. Squeeze as much air out of the bag as possible and seal the bag. Gently massage the bag to help dissolve the salt and sugar. Refrigerate at least 12 hours and up to 3 days.
For avocado sheets: Sprinkle each avocado half with kosher salt. Place each piece flat-side down into a 6”-wide by 8”-long vacuum seal bag. Add 1 tsp. lime juice into each bag and press gently so avocado flattens to no more than 2” from the open side of the bag. Place bag in vacuum sealer and seal the top ½” of bag. Repeat with remaining avocado halves.
Use a rolling pin to mash avocado thinly and evenly to the edges of the bag. Lay bags flat on a baking sheet and freeze until solid.
To assemble: Preheat grill to medium-high heat. Cut each lamb heart in half. Drizzle with 2 Tbsp. olive oil and season each side with salt and pepper. Set aside. Working in batches, place flatbreads onto the grill and cook until edges begin to brown and curl up, 20 to 30 seconds. Flip them over and continue cooking until crispy, 15 to 20 seconds longer. Transfer flatbreads to 12 individual serving plates and keep them warm. You will have 4 flatbreads left over.
Remove 1 avocado sheet at a time from freezer to prevent thawing. Cut open 3 sides along edge of bag, peel bag open and invert avocado onto flatbread. Carefully but quickly peel the bag away from avocado. Season avocado with pepper and keep in a warm (not hot) place. Repeat with remaining avocado sheets.
Place lamb heart portions onto grill and cook for about 2 minutes. Turn and cook for 2 minutes longer for medium-rare. Transfer to a cutting board and let rest for 1 to 2 minutes before slicing lengthwise as thinly as possible.
Place lamb heart slices evenly on top of each avocado-topped flatbread and season lightly with smoked sea salt. Scatter about 15 to 20 slices pickled red onion on top of each flatbread, followed by 8 to 10 slices Fresno chile, 8 to 10 dill sprigs and 6 to 8 cilantro leaves. Drizzle with olive oil and serve immediately.