Stuffed lamb’s hearts

Stuffed lamb’s hearts

By
From
Meat
Serves
6
Photographer
Dean Cambray

To prepare the hearts you first need to trim away any blood vessels leading to the heart, but leave the fat (it will render down during cooking and baste the meat as it cooks). Next, make a long incision along the length of the heart and open it out. You’ll see a natural cavity, which is ideal for stuffing. Slice away the ventricles and season lightly with salt and pepper before stuffing.

Two of my favourite stuffing recipes follow.

Ingredients

Quantity Ingredient
6 fresh lamb hearts, trimmed and butterflied
salt
freshly ground black pepper
olive oil

Tomato, basil and caper stuffing

Quantity Ingredient
2 tablespoons olive oil
1 onion, diced
3 garlic cloves, finely chopped
6 tomatoes, peeled, seeded and diced
1/4 cup parsley, chopped
1/4 cup basil, chopped
1 tablespoon capers, chopped
1 tablespoon green peppercorns, chopped
1/4 cup extra-virgin olive oil
1 teaspoon salt
1 1/2 cups homemade breadcrumbs

Method

  1. Preheat the oven to 200ºC.
  2. To make the stuffing, heat the oil in a heavy-based frying pan and sweat the onion and garlic gently until soft but not coloured. Tip into a large mixing bowl and leave to cool.
  3. Stir the remaining ingredients into the onions until well combined. Pack the stuffing into the hearts. Brush them lightly with olive oil, then arrange them in a roasting tin and roast for 10 minutes.

Bacon and mushroom stuffing

Ingredients

Quantity Ingredient
2 lamb hearts
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, finely chopped
100g mushrooms, finely diced
120g bacon, finely diced
1/2 cube breadcrumbs
1/4 cup parsley, chopped

Method

  1. Preheat the oven to 200ºC.
  2. Trim the hearts of any blood vessels then slice them open and cut away the ventricles. Mince them fairly finely and set aside.
  3. Heat the oil in a heavy-based frying pan and sweat the onion and garlic gently until soft but not coloured. Increase the heat and add the minced heart to the pan. Sauté for a few minutes until the meat begins to colour. Add the mushrooms and bacon to the pan and sauté for a few more minutes. Tip into a large mixing bowl and cool before stirring in the breadcrumbs and parsley.
  4. Pack the stuffing into the hearts. Brush the stuffed hearts lightly with olive oil, then arrange them in a roasting tin and roast for 10 minutes.
Tags:
Meat
Adrian
Richardson
La
Luna
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