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Roast Stuffed Lambs' Hearts HT MC 120mins Serves 4 Hot Offal Vegetables Nuts Herbs Main course Gluten Wheat Free EgglessIngredients 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.
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