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Braised Lamb's Hearts   HT   MC    120mins

Serves 4    Hot   Offal  Vegetables  Herbs   Main course  Eggless



4 Medium Lamb's Hearts

25g/1oz Flour

Salt and Pepper

teasp Dry Mustard

75g/3oz Butter

1 tbsp Oil

3 Sticks Celery, finely chopped

2 Potatoes, diced

2 Large Onions, finely chopped

2 Bay Leaves

A few Sprigs of Parsley

3 Tomatoes, skinned and diced

300ml/10 fl.oz. Stock




1. Wash the hearts (leave whole if desired) but remove any white tube-like parts. Dry thoroughly.


2. Mix the flour with salt, pepper and mustard powder and use to coat the hearts. Melt 25g/1oz of the butter plus the oil in a pan and fry the hearts for a couple of minutes on all sides. Remove from pan.


3. Add the remaining butter to the pan, add the onions, celery and potatoes and fry for 5 minutes, turning. Add the bay leaves, parsley, tomatoes, salt and pepper and stir well.


4. Add the hearts, pour over the stock, cover and simmer very gently for 1 1/2 hours.


5. To serve - transfer the hearts to a serving dish and keep warm. Pass the stock and vegetables through a sieve or process in a blender. Return to the pan, heat through then pour a little over the hearts to coat and serve the remainder separately in a gravy boat.



More Offal  Recipes   |  Types of Offal 


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Offal  Recipes   

Types of Offal 

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