Name: Stuffed Lamb Heart
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 4 lambs hearts; 8 rashers smoked streaky bacon; Stuffing:; 15g butter (or dairy-free spread); 1 red onion; 2 cloves garlic; 50g mushrooms; 60g sausage meat (see tip); 1 Tbsp fresh parsley; seasoning; 1 egg; Cooking Sauce:; 25g butter; 1 Tbsp cornflour; 175 ml stock (lamb or beef); ½ tin tomatoes (200g); 75 ml red wine; For Browning:; 2 Tbsp sunflower oil

Stuffed Lamb Heart

15 Nov 2016

by RickRock

Prep Time

25 minutes

Cook Time

25 minutes

Total Time

50 minutes

Background

I remember as a child having Stuffed Lamb Heart regularly but until recently I'd forgotten how delicious it is - and how incredibly cheap for something so wholesome. My mother used a pressure cooker, as does this recipe, but you could do much the same in a casserole, though obviously it would require much longer - probably around 2 ½ hours at 180°C.

Ingredients

4 lambs hearts
8 rashers smoked streaky bacon
Stuffing:
15g butter (or dairy-free spread)
1 red onion
2 cloves garlic
50g mushrooms
60g sausage meat (see tip)
1 Tbsp fresh parsley
seasoning
1 egg
Cooking Sauce:
25g butter
1 Tbsp cornflour
175 ml stock (lamb or beef)
½ tin tomatoes (200g)
75 ml red wine
For Browning:
2 Tbsp sunflower oil

Instructions

Trim any excess fat off the hearts and remove the tubes (they're very chewy otherwise!) then enlarge the openings to enable easier stuffing.
Peal the onion & garlic, then finely chop them along with the cleaned mushrooms.
Melt the 15g of butter in a sauté pan then gently brown the onions and garlic for a couple of minutes, followed by the mushroom for another couple, then let it cool down in a mixing bowl. Add the other stuffing ingredients and mix well.
Spoon the stuffing into the hearts then wrap two rashers of bacon around each of them and hold in place with string.
Put 25g of butter into the sauté pan then blend in the cornflour before adding the cooking sauce liquids. Bring to the boil, stirring well, simmer for a couple of minutes and set aside.
Heat the oil in the pressure cooker, carefully brown the hearts all over then pour in the cooking sauce.
Increase the heat and bring up to pressure. Cook for 25 minutes then allow to depressurise by itself.
Serve with vegetables and mash (sweet potatoes mash is great with it!)