Preheat the oven to 180C Heat the olive oil in a large casserole; season the breast of lamb with salt and pepper and brown all over skin side down. Remove from the casserole and set aside.
Add the onions to the casserole and cook for 5-6 minutes over a medium heat, add the garlic and continue to cook for 1 minute. Return the lamb to the casserole with the remaining ingredients. Stir well, take a piece of nonstick baking paper, crumple it up, run under the tap and squeeze out any excess water. Lay the paper over the meat, making sure it is tucked around the edges and cover with a tight fitting lid. This will help prevent the casserole from drying out.
Place the casserole in the oven and cook for 3 hours. Check that it isn’t drying out every hour, add a little boiling water if necessary.
In the meantime, prepare the hearts, add to the casserole after the lamb breast has been cooking for 2 hours, stir thoroughly and return to the oven.
Prepare the lambs kidney and liver by removing any sinews and cut into bite-sized pieces. Sprinkle with flour to coat thoroughly. Heat the olive oil in a sauté pan and sauté over a medium heat for 4-5 minutes to give them colour. Add the red wine and thyme and cook over a medium heat for 4-5 minutes to allow the wine to reduce by half.
After the lamb breast has been cooking for 2 ½ hours, take the casserole out of the oven, remove any excess fat and add the lambs kidney, liver and sauce. Return to the oven for the final ½ hour cooking time.
Take the casserole out of the oven, check the sauce for seasoning, remove the lamb breast and cut the string off. Cut into 1cm thick slices and return to the casserole, cut the lamb’s hearts into thick slices, return to the casserole, stir well and serve. This dish is delicious served with creamy mashed potatoes and spring greens.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.