Slow Cooked Lambs Hearts

[colinjm]

Has anyone got a nice recipe for lambs hearts done in the slow cooker. We've got 3 hearts in the freezer, and I think Saturday may be the day to have them, but I have no idea what to do with them as i've never eaten, let alone cooked, them before.

Thanks in advance

Colin

[pokethepope]

Bear Grylls eats them raw. Go on, be a man!

[mattley]

Wash 'em, stuff 'em and Bake 'em, lovely.


If you type stuffed lamb hearts into google there are several variations on this theme depending on how much effort you're prepared to make and your personal taste.

[bob1179]

mattley said:

Wash 'em, stuff 'em and Bake 'em, lovely.


If you type stuffed lamb hearts into google there are several variations on this theme depending on how much effort you're prepared to make and your personal taste.

Seconded! Had some the other day and they were spot on, good with roast potatoes, peas and gravy.

[Mobile Chicane]

I'd stuff them with a basic mirepoix of carrot, celery and onion. Maybe add some crushed garlic and thyme, then slow-cook them in an inch of water or stock (topping up as need be.)

[Urban_Ninja]

Ewwwww, can't stand offal.

(Well, actually I've only tryed kidney, didn't like them one bit)

If it didn't look like a heart I might give it a go

[OllieWinchester]

Flashbacks to science lessons at school, and the foul stench that came off the cow hearts we had to cut up...

[Simpo Two]

I suppose you should serve them with pulses.







(Pulse - heart - geddit?)

[colinjm]

Thanks for the replies all, i've found this recipe online and think it sounds pretty good.

Any ideas how long it should go into the slow cooker for. We're off out Saturday, and the slow cooker was the obvious answer, I'm thinking low for 8 hours should be fine...if I cant do that, i'll maybe think about doing it another day.

[i]Braised Double-stuffed Lamb’s Heart

3 Lamb’s hearts
Black pudding
Streaky bacon
5 large flat-cap mushrooms – finely chopped
A teaspoon of Colman’s mustard powder
2 teaspoons of thyme – finely chopped
A mirepoix (onion, carrot, celery) – finely chopped
A cup (225ml) of lamb stock
A cup of red wine


Wash the blood from the inside and trim the fat off the outside of the hearts then brown the outside in a frying pan.

Fry up half an onion in the fat and then add the mushrooms after a couple of minutes. Add the mustard powder and the thyme. Use this mix to stuff the right half (the thin-walled cavity) of the hearts. Press black pudding into the left side of the hearts.

Wrap with bacon and secure with wooden tooth picks/skewers. Place in a casserole pot. Surround with the mirepoix. Pour in the stock and wine.
Cover and cook in the oven at 150oC for 2 hours.

Remove the hearts. Liquidise the vegetables to thicken the sauce.

Serve with mashed potato and rocket.
[/i]

[colinjm]

Fan-bloody-tastic. I'll be buying them again. That was one of the nicest meals i've had in a long time. I did wonder when I was prepping it all whether or not it would be worth it...but it really was.

I followed the recipe above, and slow cooked it on high for 5 hours. I made too much stuffing and ended up wasting that, but also had extra black pudding, so of course that had to be eaten.

My wife would'nt taste it, but I did get our 21 month old son eating it...aswell as the fried black pudding earlier in the day.

[Mobile Chicane]

colinjm said:

Fan-bloody-tastic. I'll be buying them again. That was one of the nicest meals i've had in a long time. I did wonder when I was prepping it all whether or not it would be worth it...but it really was.

I followed the recipe above, and slow cooked it on high for 5 hours. I made too much stuffing and ended up wasting that, but also had extra black pudding, so of course that had to be eaten.

My wife would'nt taste it, but I did get our 21 month old son eating it...aswell as the fried black pudding earlier in the day.

Sounds lovely - how much were the hearts as a matter of interest?

[Mobile Chicane]

anonymous said:

[redacted]

Blimey, that's cheap. I shall look out for some.

I haven't eaten lamb hearts in years, however they were a regular feature on the dinner table in the midst of the 1970s energy crisis when my father was on a three-day week!

[colinjm]

Mobile Chicane said:

colinjm said:

Fan-bloody-tastic. I'll be buying them again. That was one of the nicest meals i've had in a long time. I did wonder when I was prepping it all whether or not it would be worth it...but it really was.

I followed the recipe above, and slow cooked it on high for 5 hours. I made too much stuffing and ended up wasting that, but also had extra black pudding, so of course that had to be eaten.

My wife would'nt taste it, but I did get our 21 month old son eating it...aswell as the fried black pudding earlier in the day.

Sounds lovely - how much were the hearts as a matter of interest?

They were £1.36 for 3 from Tesco. We've had them in the freezer for a month or so waiting for the perfect time to cook them.

I've eaten 1 3/4 and my boy ate a about a quarter. We still have one left sitting in its gravy. Cant see me eating it tonight though.

[Mobile Chicane]

colinjm said:

Mobile Chicane said:

colinjm said:

Fan-bloody-tastic. I'll be buying them again. That was one of the nicest meals i've had in a long time. I did wonder when I was prepping it all whether or not it would be worth it...but it really was.

I followed the recipe above, and slow cooked it on high for 5 hours. I made too much stuffing and ended up wasting that, but also had extra black pudding, so of course that had to be eaten.

My wife would'nt taste it, but I did get our 21 month old son eating it...aswell as the fried black pudding earlier in the day.

Sounds lovely - how much were the hearts as a matter of interest?

They were £1.36 for 3 from Tesco. We've had them in the freezer for a month or so waiting for the perfect time to cook them.

I've eaten 1 3/4 and my boy ate a about a quarter. We still have one left sitting in its gravy. Cant see me eating it tonight though.

I think the freezing may well have helped to tenderise them. My childhood memories are that they were quite 'chewy' despite long slow cooking.

However I bet it would make a lovely breakfast tomorrow fried up with eggs and baked beans.