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Recipe: Lambs Hearts with Bacon & Mushroom Stuffing


1 tbsp olive oil
4 rashers smoked back bacon, diced
1 small onion, finely chopped
1 clove garlic, crushed
25g / 1oz fresh white breadcrumbs
2 tbsp freshly chopped parsley
1 tbsp lemon juice
Salt and freshly ground black pepper
2 lambs hearts
15g / 1/2oz butter
1 small onion, very finely diced
150ml / 1/4pt beef stock
1 tbsp parsley


1. Preheat the oven to 190C / 375F / Gas 5.

2. To make the stuffing, heat the oil and fry the bacon, onion and garlic for 4 - 5 minutes, until golden, until golden.

3. Remove from the heat and stir in the parsley, lemon juice and seasoning.

4. Press the stuffing into the heart cavaties and place in a lightly oiled ovenproof dish.

5. Bake in the preheated oven for 40 - 45 minutes.

6. Meanwhile to make the sauce, melt the butter and fry the onion for 4 - 5 minutes until browned. Add the stock, parsley, blended cornflour and seasoning to taste.

7. Bring to the boil and simmer gently for 2 - 3 minutes until thickened and clear.

8. Serve the hearts sliced with the sauce poured over.

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