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Slow braised, stuffed lamb hearts recipe

Slow braised, stuffed lamb hearts recipe

125 ratings

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  • Serves 4
  • 25 mins to prepare and 2 hrs 20 mins to cook
  • 553 calories / serving
  • Freezable


For the stuffing

  • 12.5g butter
  • 1 small onion, peeled and finely chopped
  • 1 clove garlic, crushed
  • 50g chestnut mushrooms, wiped and finely diced
  • 60g good quality sausage meat
  • 1 tbsp fresh parsley, finely chopped
  • salt
  • freshly ground black pepper
  • 1 egg, beaten

For the sauce

  • 25g butter
  • 1 tbsp plain flour
  • 175ml hot lamb, or beef stock
  • 1 x 227g canned tomatoes
  • 75ml red wine

  • 4 prepared lambs hearts, tubes removed, trimmed of excess fat
  • 8 rashers smoked streaky bacon
  • 12.5g butter
  • 2 tbsp parsley, finely chopped

Each serving contains

  • Energy

  • Fat

    37g 53%
  • Saturates

    16g 79%
  • Sugars

    3g 3%
  • Salt

    2.4g 39%

of the reference intake
Carbohydrate 7.5g Protein 48.1g Fibre 1.3g


  1. Preheat the oven to 180C.
  2. Make the stuffing by melting the butter in a sauté pan, add the onion and cook over a medium heat for 2-3 minutes, add the mushrooms and continue to cook for 2 minutes. Allow this mixture to cool.
  3. Mix the cooled onion and mushroom mixture with the sausage meat, parsley, seasoning and egg and mix well. Make the sauce by heating the butter in the sauté pan, add the flour and cook for 1-2 minutes.
  4. Add the stock, canned tomatoes and wine, bring to the boil, reduce the heat and simmer for 4-5 minutes. Spoon the stuffing into the prepared hearts. Wrap the hearts with 2 rashers of bacon.
  5. Heat the butter in the pan and brown the hearts on both sides and transfer to an oven proof dish. Pour the sauce over the hearts and cook in the preheated oven for about two hours or until just tender.
  6. Remove the string, slice and return to the sauce, stir through the chopped parsley and serve.

See more Lamb recipes

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