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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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