| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sainsbury2 | 4 | Servings | |
INGREDIENTS
| 1 | T | Olive oil |
| 4 | Rashers smoked back bacon | |
| diced | ||
| 1 | Onion, finely chopped | |
| 1 | Clove garlic, crushed | |
| 25 | g | Fresh white breadcrumbs |
| 1oz | ||
| 2 | T | Freshly chopped parsley |
| 1 | T | Lemon juice |
| Salt and freshly ground | ||
| black pepper | ||
| 2 | Lambs hearts | |
| 15 | g | Butter, 1/2oz |
| 1 | Onion, very finely diced | |
| 150 | Beef stock, 1/4 pint | |
| 1 | T | Parsley |
INSTRUCTIONS
Preheat the oven to 190øC/375øF/Gas Mark 5. To make the stuffing, heat the oil and fry the bacon, onion and garlic for 4-5 minutes, until golden. Remove from the heat and stir in the parsley, lemon juice and seasoning. Press the stuffing into the heart cavities and place in a lightly oiled ovenproof dish. Bake in the preheated oven for 45-50 minutes. 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. Bring to the boil and simmer gently for 2-3 minutes until thickened and clear. 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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