Stuffed lambs hearts recipe

Stuffed Lambs Hearts recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
If you're looking to try something unique and flavorful, this stuffed lambs hearts recipe is a must-try. Filled with a delicious mixture of herbs, spices, and breadcrumbs, these tender and juicy hearts make for a hearty and satisfying meal. The combination of the rich lamb flavor with the savory stuffing creates a dish that is sure to impress your taste buds. Whether you're a fan of offal or simply looking to explore new culinary horizons, this recipe is a great way to elevate your cooking skills.

Keywords: stuffed lambs hearts, recipe, unique, flavorful, offal

stuffed lambs hearts recipe details

Stuffed lambs hearts recipe, recipe Rating: 4.6
Number of votes:106 

Ingredients

4	lambs hearts
4	breadcrumbs
1	suet or butter if you prefer, cut into small pieces
1 large	egg, well beaten
2 tbsp	milk to bind
1 tsp	grated lemon rind
1 tsp	finely chopped parsley
1 tbsp	chopped mixed herbs (sage, thyme and rosemary)
1 small	onion, chopped
	salt and freshly ground black pepper, to taste
2 tsp	cornflour, in a little lamb stock

Instructions

To make the stuffing:
Boil the onion in a little water until softened – drain off any excess and reserve in case the stuffing is too dry. Mix together the breadcrumbs, suet or butter lemon rind, parsley and mixed herbs. Add the onion, beaten egg and milk to make a moist but not wet stuffing.

To cook the hearts:
Cut the tops from the hearts and wash well. Remove any excess fat from the exterior. Season the inside of the hearts and then stuff the cavity with the stuffing and using a coarse needle and some thread, stitch the heart shut to enclose the stuffing or use cocktail sticks.

Make up some lamb gravy with some lamb stock or a cube and mix in the cornflour and heat until thickened.

Place the hearts in a meat dish and pour round the gravy. Roast in a hot oven at 375°F, 190°C for ¾ to an hour or until the hearts are done.

Serve with potato mash and cabbage.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a