Lambs Hearts

Ingredients

200 gm onions chopped

2 bulbs garlic chopped

250 gms old bread cubed

100 grams butter

twine

Cut away and extra sinew or fat and ensure there is a proper entry inside the heart for the stuffing.

Put large pan on medium heat add onions and garlic saute until soft.

Add cubed bread for a couple of minutes and then red wine to reduce if it gets to dry add a little more.

When cooler add stuffing to hearts inners seal up with bacon slices criss crossing and then tie up each heart to keep stuffing secure.

Place the hearts in a large roasting tray pour over stock then cover all with foil cook on a medium oven 180o for around two hours.

Remove hearts keep covered with foil and strain the liquid.

Return tray and liquid to a hob and reduce by half season where needed.

Serve hearts with sauteed potatoes and a bottle of Rioja Crianza.

1 servings

Tuesday, August 24, 2010 - 2:09am