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Roast Stuffed Lambs' Hearts      HT   MC   120mins

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



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




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.



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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


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


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