Lambs Hearts
By: Rabsgab
Published: Tuesday, August 24, 2010 - 2:09am

Ingredients




200 gm onions chopped
2 bulbs garlic chopped
250 gms old bread cubed
4 lambs Hearts
herbes de provence
1 lge gls red wine
8 slices streaky bacon
1 ltr chicken stock (preferably non stock cubed)
100 grams butter
twine

Preparation

1 Cut away and extra sinew or fat and ensure there is a proper entry inside the heart for the stuffing. 2 Put large pan on medium heat add onions and garlic saute until soft. 3 Add cubed bread for a couple of minutes and then red wine to reduce if it gets to dry add a little more. 4 When cooler add stuffing to hearts inners seal up with bacon slices criss crossing and then tie up each heart to keep stuffing secure. 5 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. 6 Remove hearts keep covered with foil and strain the liquid. 7 Return tray and liquid to a hob and reduce by half season where needed. 8 Serve hearts with sauteed potatoes and a bottle of Rioja Crianza.