Lamb heart - anyone got a good recipe?

[douglas99]

I saw some this morning, so thought I'd give them a try.
Never had any before.
Anyone got any good recipes, or the best way to cook them?

(They look cool, complete with tubes and things!)

 

[CollieBoy]

I saw some this morning, so thought I'd give them a try.
Never had any before.
Anyone got any good recipes, or the best way to cook them?

(They look cool, complete with tubes and things!)

First thing is COOK THEM, cool would leave them as raw!
Seriously, I stuff them with herbs and bake them in the oven/slow cooker.

 

[phoenix]

No, don't like it whole, I can remember having them at school straight after a class where we'd dissected them. Just remember naming the bits(still to this day, I could probably label a diagram of a heart from memory)
How about this one. Quick and easy
Serves: 4
4 lambs hearts
2 shallots
20 cl dry white wine
1 tbsp. Dijon mustard
30g butter
3 sprigs of parsley
1/2 tbsp. coarsely milled black pepper
salt and pepper
1.Open hearts in two, from top to bottom, Remove any fatty parts and vessels. Cut the flesh into thick strips.
2 Peel shallots and chop them finely. Put them in a saucepan with the ground pepper and white wine. Let simmer gently until the liquid is reduced by half.
3 Rinse parsley, pat dry and finely chop the leaves.
4.Put 10 g of butter to melt in a non stick pan. Remove the strips of heart in the pan and cook 1.5 minute on each side , first few seconds over high heat, then medium heat.
5.Remove meat, salt and pepper, pour the reduced wine into the pan, scrape the bottom of the container with a spatula to mix in the residue Add the mustard and parsley, stir in the remaining butter and pour over the meat

 

[noblehead]

From memory they are quite tough to eat, whatever recipe it would be best to slow cook them.

 

[Marvin]

Phoenix's recipe looks great, but if you want something simpler but still delicious, try this:
I just remove any excess fat (snip off with kitchen scissors) and cut out any remains of vessels (which will be too tough to eat). Then enlarge the cavity by cutting through the central division, and stuff with sage and onion stuffing, forcing in as much as you can. (Home made stuffing is best , but Paxo also works well and Tesco's own brand is cheap as chips). Put 2 heaped tablespoons of Bisto Best Beef gravy mix into three quarters of a pint of hot water, and stir to make a gravy. Put in a casserole with the stuffed hearts and cook in a pre-heated oven for an hour at about 170 degrees.
The stuffing will spill out into the gravy and make a lovely thick herby sauce. Serve with vegetables of your choice. Scrummy!

 

[douglas99]

Thanks to all of you.
I have to be honest, they are in the slow cooker, but phoenix sauce sounds good.

I realised I should have prepared the hearts first, so took them out again after a few minutes, let cool, and cut the tubes and excess fat off.
What I should have done as well though was drain the liquid out, as I did manage to fire a jet out of one off the arteries on the first one when I pressed down on it to cut the gristly bits off
Good practical biology lesson!

 

[douglas99]

Phoenix's recipe looks great, but if you want something simpler but still delicious, try this:
I just remove any excess fat (snip off with kitchen scissors) and cut out any remains of vessels (which will be too tough to eat). Then enlarge the cavity by cutting through the central division, and stuff with sage and onion stuffing, forcing in as much as you can. (Home made stuffing is best , but Paxo also works well and Tesco's own brand is cheap as chips). Put 2 heaped tablespoons of Bisto Best Beef gravy mix into three quarters of a pint of hot water, and stir to make a gravy. Put in a casserole with the stuffed hearts and cook in a pre-heated oven for an hour at about 170 degrees.
The stuffing will spill out into the gravy and make a lovely thick herby sauce. Serve with vegetables of your choice. Scrummy!

That sounds good as well!

 

[noblehead]

TBH I only like sheep hearts in Haggis now Hope your dish works out well Douglas.

 

[douglas99]

TBH I only like sheep hearts in Haggis now Hope your dish works out well Douglas.

Thanks.
Don't know how the family will react, I may cut them up before serving.