Stuffed Lamb's hearts
A tender and soft stuffed with onions and breadcrumbs slow cooked Lamb's hearts with Cauliflower mash and steamed broccoli.
Equipment
- 1 slow cooker
Ingredients
- 3 Lamb's hearts Organic
- 6 6 Rushers bacon or meatless rushers bacon
- 250 ml Beef stock or chicken stock
- 2 Bay leaves
- 20 g Butter
- 2 Red onions
- 50 g (1/2 cup) Mushrooms finely chopped
- 2 Garlic cloves crushed
- 180 ml Red wine
- 25 g breadcrumbs or 1/2 cup (92g) of cooked quinoa
- Sea salt, freshly ground black pepper, to taste
- 1 tsp Sage leaves finely chopped
- 1 tsp Dried rosemary
Instructions
- In a saucepan melt the butter and cook the onion mushroom and garlic until soft and allow the liquid to reduce by half add the bread crumbs or cooked quinoa season with salt and pepper and add the sage and rosemary set aside to cool.
- To prepare the heart trim the hearts of any excess fat and sinew you (especially around the opening) remove any cloths from the ventricles using a spoon or your finger your can also do this for you using your fingers fill the hearts with stuffing.
- Place a rashers of bacon over the opening of each heart to prevent stuffing falling out and wrap around place another rusher crossways and secure the bacon around each heart with string.
- Stand the hearts next to each other in the slow cooker insert. Add the stock and bay leaves. Cover and cook for six hours on low or 3 hours on high remove the hearts and set the side to keep warm.
- Pour remaining sauce into a saucepan and reduce on the stove until slightly thickened if you want to thicken the sauce further stir in corn flour with water and stir rigorously over low heat until thickened. Serve the hearts with gravy and your choice of sides.
Video
Notes
Suggested Sides : Cauliflower mash
Steamed Broccoli or other greens
Cook 6 hours on low, or 3 hours on high.