Stuffed Lamb Heart
Tender, Melt in your Meth Lamb Hearts
Hannah Miller Childs
This dish from Hannah Miller Childs boasts big flavours and tender, sweet lamb. The slow-braised lamb hearts are stuffed with sausage meat and wrapped in smokey bacon for an unbeatable winter dish. Get cosy and enjoy with steamed broccoli and chimichurri sauce.
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Nose to Tail,
4, trimmed of excess fat, tubes and gristle removed lamb hearts
1 small, finely chopped onion
1, crushed garlic clove
100g (filling from 2-3 lamb sausages) lamb sausage meat
4 sprigs, leaves picked and chopped fresh thyme
1 bunch, leaves only, finely chopped parsley
25g, made from stale bread breadcrumbs
12 rashers smoky bacon
1 tsp, can use beef fat, tallow or lard (for frying) olive oil
300ml, spicy Shiraz is good red wine
1, roughly chopped onion
1, roughly chopped carrot
1, roughly chopped celery stalk
1, (thyme, parsley and bay) bouquet garni
5 tbsp, good quality (to finish the sauce) balsamic vinegar
To Make Sauce
Preheat the oven to 140°C.
Place a frying pan on a medium heat, add a teaspoon of tallow and add the onion and garlic.
Gently stir for about 10 minutes until soft, then remove from the heat and leave to cool completely.
Once cool, place in a bowl with the sausage meat, herbs and breadcrumbs and mix together till combined.
Season with salt and pepper and mix again.
Stuff the mix into the cavities of the lamb hearts and set aside.
Depending on the size of the hearts, wrap each one in 2–3 rashers of bacon and secure with some butcher's string / truss ties.
Nutrition Information per Serving (486g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)