Stuffed Braised Lamb Hearts

Stuffed Braised Lamb Hearts 

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.

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Serves: 4
  1. Preheat oven to 180°C (356°F).

  2. Remove the tubes and excess fat from the hearts.

  3. Heat the dripping in a frying pan and seal and colour the hearts quickly on the outside, and then take out.

  4. To make the stuffing, melt 30 g of butter, add the breadcrumbs, sage, parsley, egg yolk, season and mix.

  5. Fill the hearts and then lay on a piece of back bacon, pull up and tie with string to hold.

  6. In the pan that the hearts were sealed in, add the chopped carrots, onion and garlic and brown, then add tomato purée.

  7. Pour into a casserole dish and stand the hearts pointed side up on the vegetables — add wine and stock to up the side of hearts — place into oven with lid on till cooked, ± 2 hours, basting frequently.

Category: Entrée

Cuisine: British

Sub-Category: Offal