The Paleo diet it's a style of eating based on what many believe our Paleolithic ancestors ate. It relies heavily on vegetables, fruits, nuts, seeds and meats, and it avoids a lot of things common in the American diet: dairy, gluten, soy and legumes. It can make cooking pretty tough.

But "The Paleo Foodie Cookbook" author Arsy Vartanian firmly believes you can be an epicurean and stay on the Paleo plan.

Grilled Lamb Hearts and Liver with Spicy Chimichurri

SERVES 6 TO 8

Liver is rich in iron and other minerals, choline and B vitamins, especially vitamins B6 and B12. In addition, it’s a good source of the fat-soluble vitamins A, D and K. Heart is a rich source of Coenzyme Q10 and a helpful substance that supports many body processes.

In Armenian cuisine organ meats are often served simply, grilled and sprinkled with sea salt. Because of its milder flavor, lamb offal is preferred over beef.

Heart is a perfect introduction to organ meats. Once it’s trimmed, you’re left with tender muscle flesh, which resembles other muscle meats in flavor.

Liver and heart are quite lean. I add a sauce to the classic grilled version to add some fat to the dish. Let's face it; it will also help disguise the strong flavor of liver for those who are new to it!

INGREDIENTS

• 1 lb/454 g lamb heart, well-trimmed of exterior fat and interior veins and ventricles, cut into 1 inch/2-cm cubes
• 1 lb/454 g lamb liver, trimmed of tough membranes and veins, cut into 2 inch/5-cm slices
• coarse sea salt
• Serve with Four-Herb Spicy Chimichurri (page 211)

COOKING INSTRUCTIONS

Thread the heart and liver slices loosely on skewers and sprinkle with sea salt. Grill medium over hot coals, about 5 minutes per side, until the center is pink but firm. Do not overcook, as the heart and liver can get really tough. Drizzle with chimichurri and serve.