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Sheeps or Lambs Hearts

ingredients

serves 4
2 sheep's or 4 lamb's hearts
8 small gherkins or 3 tbsp capers
3 tbsp cottage cheese
250 ml any strong stock
butter for greasing
2 tbsp tomato juice

for the garnish

chopped parsley

method

Prepare the hearts

1. Dry thoroughly. Chop the gherkins or capers finely, and mix them with the cottage cheese.

2. Use the mixture to stuff the hearts.

3. Close the tops of the hearts with small metal skewers.

4. Heat the stock in a flameproof casserole. When simmering, put in the hearts and cover the pan with a tight fitting lid.

5. Cook over gentle heat for 1 - 1 1/2 hours until tender, or in a moderate oven, 180°C, Gas 4, for the same time.

6. When cooked, transfer the hearts to a warmed serving dish, remove the skewers, and keep hot under buttered greaseproof paper.

7. Add the tomato juice to the stock, and boil rapidly over heat until it is almost reduced to a glaze.

8. Pour this sauce over the hearts, sprinkle with parsley and serve very hot

What did you think?

27 people have helped to review this recipe. Thankyou!

Sheep or lamb's heart recipe
posted by Rubecula @ 01:53PM, 11/19/07
Very nice indeed. Watch the stock is not too salty. Would red wine make a difference?
Anyone got a recipe with a curry stuffing for the heart? Would it work?
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