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Roast Stuffed Lambs' Hearts      HT   MC   120mins

Serves 4    Hot   Offal  Vegetables  Nuts  Herbs   Main course  Gluten Wheat Free  Eggless

 

Ingredients

50g/2oz Button Mushrooms, chopped

2 Sticks Celery, chopped

25g/2oz Butter

25g/1oz Walnuts, chopped

1 tbsp Fresh Parsley, chopped

Salt and Pepper

4 Lambs' Hearts

2 tbsp Oil

 

Instructions

 

1. Melt the butter in pan, add the mushrooms and celery and fry for 5 minutes. Remove from heat and add breadcrumbs, walnuts, parsley and seasoning. Mix well and leave to cool.

 

2. Preheat the oven to 180C, 350F Gas mark 4. Prepare hearts, using kitchen scissors to cut through the pockets inside to make room for the stuffing. Wash and dry well.

 

3. Stuff the hearts with the mushroom mixture and sew up with a trussing needle and thread, or fasten with skewers.

 

4. Melt the oil in a roasting tin and add hearts. Baste well and cook in the centre of the oven for 45 minutes. Turn hearts over and baste. Cook for a further 45 minutes until tender.

 

5. To serve - remove the string or skewers and serve immediately.

 

 

More Offal  Recipes   |  Types of Offal  |  More Recipes with Alcohol 

 

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Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

 

Freezing/Make ahead

Not suitable

 

Tips, Options and Substitutions

xxx

Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

 

Related Recipes and Information

More Offal  Recipes   

Types of Offal 

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