Stuffed Lamb Heart
Tender, Melt in your Meth Lamb Hearts
2 hrs 30 mins
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 lamb hearts
trimmed of excess fat, tubes and gristle
1 small onion
1 garlic clove
100g lamb sausage meat
4 sprigs fresh thyme
leaves picked and chopped
1 bunch parsley
leaves only finely chopped
made from stale bread
12 rashers smoky bacon
1 tsp olive oil
300ml red wine
1 celery stalk
1 bouquet garni
5 tbsp good quality balsamic vinegar
to finish the sauce
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)