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Stuffed Lamb Heart

Tender, Melt in your Meth Lamb Hearts

4+

Serves

30 mins

Prep Time

2 hrs 30 mins

Cook Time

Hannah Miller Childs

Recipe author

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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High Iron

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Nose to Tail,

Dinner,

Lamb,

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Ingredients

Stuffed Hearts

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4 lamb hearts

trimmed of excess fat, tubes and gristle

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1 small onion

finely chopped

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1 garlic clove

crushed

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100g lamb sausage meat

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4 sprigs fresh thyme

leaves picked and chopped

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1 bunch parsley

leaves only finely chopped

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25g breadcrumbs

made from stale bread

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12 rashers smoky bacon

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salt

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black pepper

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1 tsp olive oil

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for frying

The Braise

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300ml red wine

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1 onion

roughly chopped

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1 carrot

roughly chopped

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1 celery stalk

roughly chopped

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1 bouquet garni

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5 tbsp good quality balsamic vinegar

to finish the sauce

To Serve

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broccoli

steamed

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chimichurri

Method

To Prepare

To Braise

To Make Sauce

To Serve

1

Preheat the oven to 140°C.

2

Place a frying pan on a medium heat, add a teaspoon of tallow and add the onion and garlic.

3

Gently stir for about 10 minutes until soft, then remove from the heat and leave to cool completely.

4

Once cool, place in a bowl with the sausage meat, herbs and breadcrumbs and mix together till combined.

5

Season with salt and pepper and mix again.

6

Stuff the mix into the cavities of the lamb hearts and set aside.

7

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.

More info

Nutrition Information per Serving (486g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2938 (702)kJ

Protein

43g

Total Fat

42.5g

Saturated Fat

15.9g

Carbs

20.8g

Sugars

6.2g

Sodium

1462mg

Iron*

6.5mg

* Percentage of recommended daily intake (Aust/NZ)

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