Lamb hearts with bacon and mushroom stuffing

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
4 Rashers smoked back bacon; diced
1 small Onion; finely chopped
1 Clove garlic; crushed
25 grams Fresh white breadcrumbs; (1oz)
2 tablespoons Freshly chopped parsley
1 tablespoon Lemon juice
Salt and freshly ground black pepper
2 Lambs hearts
15 grams Butter; (1/2oz)
1 small Onion; very finely diced
150 millilitres Beef stock; (1/4 pint)
1 tablespoon Parsley

Directions

FOR THE STUFFING

FOR THE STUFFING

FOR THE SAUCE

FOR THE SAUCE

1. Preheat the oven to 190øC/375øF/Gas Mark 5.

2. To make the stuffing, heat the oil and fry the bacon, onion and garlic for 4-5 minutes, until golden.

3. Remove from the heat and stir in the parsley, lemon juice and seasoning.

4. Press the stuffing into the heart cavities and place in a lightly oiled ovenproof dish.

5. Bake in the preheated oven for 45-50 minutes.

6. Meanwhile to make the sauce, melt the butter and fry the onion for 4-5 minutes until browned. Add the stock, parsley, blended cornflour and seasoning to taste.

7. Bring to the boil and simmer gently for 2-3 minutes until thickened and clear.

8. Serve the hearts sliced with the sauce poured over.

Converted by MC_Buster.

NOTES : Try this economical "hearts" recipe with a difference. Delicious served with creamy potatoes and baby vegetables.

Converted by MM_Buster v2.0l.

Related recipes