Stuffed lamb heart
Tender, melt in your mouth lamb hearts
4+
Serves
30 mins
Prep Time
2 hrs 30 mins
Cook Time
Recipe author
Hannah Miller Childs
This dish from Hannah Miller Childs boasts big flavours and tender, sweet lamb. The slow-braised lamb hearts are stuffed with sausage meat and wrapped in smokey bacon for an unbeatable winter dish. Get cosy and enjoy with steamed broccoli and chimichurri sauce.
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Ingredients
Stuffed Hearts
4 lamb hearts
trimmed of excess fat, tubes and gristle
1 small onion
finely chopped
1 garlic clove
crushed
100g lamb sausage meat
i
4 sprigs fresh thyme
leaves picked and chopped
1 bunch parsley
leaves only finely chopped
25g breadcrumbs
made from stale bread
12 rashers smoky bacon
salt
black pepper
1 tsp olive oil
i
for frying
The Braise
300ml red wine
i
1 onion
roughly chopped
1 carrots
roughly chopped
1 celery stalk
roughly chopped
1 bouquet garni
i
5 Tbsp good quality balsamic vinegar
to finish the sauce
To Serve
broccoli
steamed
chimichurri
Method
To Prepare
To Braise
To Make Sauce
To Serve
1
Preheat the oven to 140°C.
2
Place a frying pan on a medium heat, add a teaspoon of tallow and add the onion and garlic.
3
Gently stir for about 10 minutes until soft, then remove from the heat and leave to cool completely.
4
Once cool, place in a bowl with the sausage meat, herbs and breadcrumbs and mix together till combined.
5
Season with salt and pepper and mix again.
6
Stuff the mix into the cavities of the lamb hearts and set aside.
7
Depending on the size of the hearts, wrap each one in 2–3 rashers of bacon and secure with some butcher's string / truss ties.
Nutrition Information per Serving (486g)
This nutrition analysis was based on 4 serves. Cooked lambs heart is very nutritious, a 100g serve is an excellent source of protein, omega 3 fatty acids, iron, riboflavin (B2), niacin (B3), pantothenic acid (B5), B12 and selenium.
Energy
2938kJ (702 kcal)
Protein
43g
Total Fat
42.5g
Saturated Fat
15.9g
Carbs
20.8g
Dietary Fibre
g
Sodium
1462mg
Iron
6.5mg
Zinc
4.4mg
Vitamin B12
8.3µg
