To make this stuffed braised lamb hearts recipe,it's important that you preserve the integrity of the two chambers which will hold the stuffing. Lamb hearts must be carefully trimmed — they have a bit of gristle and unwanted fat, and a mostly thin silverskin.
8 lamb's hearts
170 g butter
15 ml chopped sageView Sage Article
15 ml chopped parsleyView Parsley Article
110 g white breadcrumbs
1 egg yolk
8 slices back bacon
85 g carrots
30 g dripping
600 ml chicken stock
1 glass red wine
5 ml tomato purée
1 clove garlicView Garlic Article, crushed
30 ml oil
110 g mushrooms
2 slices Parma ham
½ clove garlic, crushed
5 ml chopped parsleyView Parsley Article
Preheat oven to 180°C (356°F).
Remove the tubes and excess fat from the hearts.
Heat the dripping in a frying pan and seal and colour the hearts quickly on the outside, and then take out.
To make the stuffing, melt 30 g of butter, add the breadcrumbs, sage, parsley, egg yolk, season and mix.
Fill the hearts and then lay on a piece of back bacon, pull up and tie with string to hold.
In the pan that the hearts were sealed in, add the chopped carrots, onion and garlic and brown, then add tomato purée.
Pour into a casserole dish and stand the hearts pointed side up on the vegetables — add wine and stock to ⅔ up the side of hearts — place into oven with lid on till cooked, ± 2 hours, basting frequently.