Stuffed lambs' hearts
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Lambs' hearts | |
| 4 | ounces | Sausage meat |
| ½ | ounce | Butter |
| 1 | ounce | Breadcrumbs |
| 1 | ounce | Shallots; finely chopped |
| 1 | ounce | Mushrooms; finely chopped |
| Rosemary | ||
| Thyme | ||
| Parsley | ||
| 2 | ounces | Butter |
| 2 | ounces | Carrot; roughly chopped |
| 2 | ounces | Celery; roughly chopped |
| 2 | ounces | Leeks; roughly chopped |
| 2 | ounces | Shallots; roughly chopped |
| 1 | Clove garlic | |
| 2 | ounces | Flour |
| 1 | ounce | Tomato puree |
| 2 | pints | Brown stock |
| 1 | Rasher bacon | |
| ¼ | pint | Red wine |
| 1 | ounce | Butter |
| 4 | ounces | Cabbage |
| 2 | Carrots | |
| 6 | Shallots | |
Directions
STUFFING
SAUCE
GARNISH
Prepare the lambs' hearts: slit down one side to remove the tubes, wash and pat dry.
Sweat off the chopped shallots and mushrooms in butter and add the chopped herbs. Remove from the heat and stir in the breadcrumbs then allow to cool.
Mix the cooled breadcrumb mix with the sausage meat and use this to fill the hearts. Using a trussing needle, sew up the hearts with string.
Seal the hearts in hot butter, wrap them in muslin and place in a casserole dish. Fry off the bacon and put this into the casserole dish. Using the fat from the hearts, gently fry together the carrots, celery, leeks, shallots and garlic. Add the flour and stir, allowing the mixture to brown slightly.
Add the tomato puree. Gradually add the brown stock and red wine, stirring continuously. Allow to simmer for half an hour. Preheat the oven to 180C.
Pour the brown sauce over the hearts, and place in the oven for about 1½ hours or until tender.
Put the cabbage, carrots and shallots in a pan of salted water. When cooked, toss lightly in butter and check the seasoning.
Remove the casserole from the oven. Take the hearts out of the sauce, remove the muslin and string. Put the hearts on to serving plates with the garnish and pour the strained sauce over them.
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