Name: Lamb Hearts with Bacon And Mushroom Stuffing
Ingredients: 1 tb Olive oil; 4 Rashers smoked back bacon; diced; 1 sm Onion; finely chopped; 1 Clove garlic; crushed; 25 g Fresh white breadcrumbs; (1oz); 2 tb Freshly chopped parsley; 1 tb Lemon juice; Salt and freshly ground black pepper; 2 Lambs hearts; 15 g Butter; (1/2oz); 1 sm Onion; very finely diced; 150 ml Beef stock; (1/4 pint); 1 tb Parsley

CATEGORY	CUISINE	TAG	YIELD
Meats		Sainsbury2, Sainsbury’s	4	servings

INGREDIENTS

1	tb	Olive oil
4		Rashers smoked back bacon; diced
1	sm	Onion; finely chopped
1		Clove garlic; crushed
25	g	Fresh white breadcrumbs; (1oz)
2	tb	Freshly chopped parsley
1	tb	Lemon juice
		Salt and freshly ground black pepper
2		Lambs hearts
15	g	Butter; (1/2oz)
1	sm	Onion; very finely diced
150	ml	Beef stock; (1/4 pint)
1	tb	Parsley

INSTRUCTIONS

FOR THE STUFFING
FOR THE STUFFING
FOR THE SAUCE
FOR THE SAUCE
1. Preheat the oven to 190&deg;C/375&deg;F/Gas Mark 5.
2. To make the stuffing, heat the oil and fry the bacon, onion and garlic
for 4-5 minutes, until golden.
3. Remove from the heat and stir in the parsley, lemon juice and seasoning.
4. Press the stuffing into the heart cavities and place in a lightly oiled
ovenproof dish.
5. Bake in the preheated oven for 45-50 minutes.
6. Meanwhile to make the sauce, melt the butter and fry the onion for 4-5
minutes until browned. Add the stock, parsley, blended cornflour and
seasoning to taste.
7. Bring to the boil and simmer gently for 2-3 minutes until thickened and
clear.
8. Serve the hearts sliced with the sauce poured over.
Converted by MC_Buster.
NOTES : Try this economical "hearts" recipe with a difference. Delicious
served with creamy potatoes and baby vegetables.
Converted by MM_Buster v2.0l.

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