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Braised Lamb's Hearts   HT   MC    120mins

Serves 4    Hot   Offal  Vegetables  Herbs   Main course  Eggless

 

Ingredients

4 Medium Lamb's Hearts

25g/1oz Flour

Salt and Pepper

½ teasp Dry Mustard

75g/3oz Butter

1 tbsp Oil

3 Sticks Celery, finely chopped

2 Potatoes, diced

2 Large Onions, finely chopped

2 Bay Leaves

A few Sprigs of Parsley

3 Tomatoes, skinned and diced

300ml/10 fl.oz. Stock

 

Instructions

 

1. Wash the hearts (leave whole if desired) but remove any white tube-like parts. Dry thoroughly.

 

2. Mix the flour with salt, pepper and mustard powder and use to coat the hearts. Melt 25g/1oz of the butter plus the oil in a pan and fry the hearts for a couple of minutes on all sides. Remove from pan.

 

3. Add the remaining butter to the pan, add the onions, celery and potatoes and fry for 5 minutes, turning. Add the bay leaves, parsley, tomatoes, salt and pepper and stir well.

 

4. Add the hearts, pour over the stock, cover and simmer very gently for 1 1/2 hours.

 

5. To serve - transfer the hearts to a serving dish and keep warm. Pass the stock and vegetables through a sieve or process in a blender. Return to the pan, heat through then pour a little over the hearts to coat and serve the remainder separately in a gravy boat.

 

 

More Offal  Recipes   |  Types of Offal 

 

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