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.