| 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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