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Lamb's Heart Casserole

Posted 23rd February, 2007 by Brian Melican
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  1. Take four lamb’s hearts and, using kitched scissors, remove white sinew and fat (especially the valves). Wash the hearts thoroughly under running water.
  2. Use a large, ovenproof casserole dish. Cut up streaky bacon or ends of bacon and fry gently in a few tablespoons of oil until the fat starts to run. Briefly remove the bacon bits with a slotted spoon and turn up the heat to maximum; add the hearts one by one, browning them quickly and then removing them.
  3. Once all the hearts are browned, add a chopped onion over a medium heat and fry until golden. Add the meat back into the dish, add a splash of balsamic vinegar, and then pour in water or stock to cover. Turn the heat back up to maximum and bring the casserole to the boil.
  4. Add in salt, pepper and a bay leaf. Place a lid on the casserole and place in a very low oven for three hours (80-90ºC). Hearts should shrink and become very tender. Serve with potatoes, rice, pasta or bread.

Comments

Greetings

On 27th August, 2007 louiscraig74 (not verified) says:

Wow! That is truly amazing!!

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