As usual, this year when we bought half a sheep for the freezer, we asked for any offal. I don’t like waste, and so each year we get a selection of perinephric fat for white puddings, as well as a selection of kidneys, liver and hearts. This year we got four hearts, each one had been lacerated on removal from the sheep, so we couldn’t stuff them. Instead, we braised them, with the stuffing on the top.
- 4 lamb hearts, washed in cold water
- 1 tsp salt
- 1 tsp lard
- 1 onion, finely chopped
- 100g packet of smoked pancetta
- 5-6 tbsp brown breadcrumbs or panko breadcrumbs
- 1 tbsp chopped suet
- 1/2 tsp dried sage
- grated rind of 1/2 lemon
- 1 egg, beaten
- salt and pepper to taste
- Rinse the lamb hearts in cold water, and use a sharp pair of scissors to cut away the fat that contains the arteries around the top of the heart. Remove the atria and valves as well.
- Put the hearts in a saucepan, cover with cold water, add 1 tsp salt, and simmer for 1 hour 30 minutes
- Heat the oven to 180C
- Meanwhile, chop the onion and pancetta finely, and fry in lard until well-cooked.
- Remove from the heat and mix in the breadcrumbs, herbs, lemon rind and the beaten egg. Add more crumbs if required to adjust the consistency. Add salt and pepper to taste.
- Remove the hearts from the pan, and reserve the remaining liquor. Slice them and put them in the bottom of a casserole dish.
- Spread the stuffing over the sliced hearts, and add around 300ml of the liquor. Put the lid on the dish and bake in the oven for 1 hour.
We had this with sprouts and mashed potato.