Stuffed Lamb Heart
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
Method
- 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!)