INGREDIENTS
8 lamb’s hearts
170g butter
1 tbsp chopped sage
1 tbsp chopped parsley
110g white breadcrumbs
1 egg yolk
8 slices back bacon
85g carrot
60g red onion
30g dripping
600 ml chicken stock
1 glass red wine
1 tsp tomato puree
1 clove garlic, crushed
1 tbsp oil
110g mushrooms
2 slices Parma ham
½ clove garlic, crushed
1 tsp chopped parsley
Salt & pepper
Recipe continues
METHOD
Preheat oven to 180˚c.
Remove the tubes and excess fat from the hearts. Heat the dripping in a frying pan and seal and colour the hearts quickly on the outside, and then take out.
To make the stuffing, melt 30g of butter, add the breadcrumbs, sage, parsley, egg yolk, season and mix. Fill the hearts and then lay on a piece of back bacon, pull up and tie with string to hold.
In the pan that the hearts were sealed in, add the chopped carrots, onion and garlic and brown, then add tomato puree.
Pour into a casserole dish and stand the hearts pointed side up on the vegetables. Add wine and stock to 2/3 up the side of hearts, place into oven with lid on till cooked, approx 2 hours basting frequently.
Take hearts out when cooked and take bacon off.
Reduce sauce, pass through a fine sieve, check seasoning and beat in 110g butter and check consistency. Heat oil and cook mushrooms, take out, drain and cut into batons, cut ham into strips, heat 30g butter, add ham and mushrooms and garlic, cook quickly, season and add parsley.
Cut hearts in half and put in dish, pour sauce over and sprinkle with mushrooms and serve