Stuffed Lambs Hearts

Stuffed Lambs Hearts

Ready in 1h

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2 oz Carrot; roughly chopped
2 oz Butter
1 Rasher bacon
4 oz Cabbage
2 Carrots
1/2 oz Butter
2 pt Brown stock
4 oz Sausage meat
1/4 pt Red wine
1 oz Breadcrumbs
2 oz Leeks; roughly chopped
1 oz Butter
2 oz Celery; roughly chopped
2 oz Shallots; roughly chopped
1 Garlic
6 Shallots
2 oz Flour
1 oz Tomato purée
1 oz Shallots; finely chopped
1 oz Mushrooms; finely chopped

Original recipe makes 1



Prepare the lambs hearts: slit down one side to remove the tubes, wash and pat dry. Sweat off the chopped shallots and mushrooms in butter and add the chopped herbs. Remove from the heat and stir in the breadcrumbs then allow to cool. Mix the cooled breadcrumb mix with the sausage meat and use this to fill the hearts. Using a trussing needle, sew up the hearts with string. Seal the hearts in hot butter, wrap them in muslin and place in a casserole dish. Fry off the bacon and put this into the casserole dish. Using the fat from the hearts, gently fry together the carrots, celery, leeks, shallots and garlic. Add the flour and stir, allowing the mixture to brown slightly. Add the tomato puree. Gradually add the brown stock and red wine, stirring continuously. Allow to simmer for half an hour. Preheat the oven to 180C. Pour the brown sauce over the hearts, and place in the oven for about 1 1/2 hours or until tender. Put the cabbage, carrots and shallots in a pan of salted water. When cooked, toss lightly in butter and check the seasoning. Remove the casserole from the oven. Take the hearts out of the sauce, remove the muslin and string. Put the hearts on to serving plates with the garnish and pour the strained sauce over them.

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Hi there, yes it's the correct image and yes I do have the rights to share it with you,I took the photo just before I eat it, it was my dinner! and it was LOVELY thankyou for the recipe! Liz

Calories Per Serving: 2802 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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