Wednesday, March 20, 2013

Lambs Heart - Stingy Dinner

Mr T and I have sometimes the weirdest conversations, eg.

Mr T: Have you ever cooked lambs heart?
Me: Nope!
Mr T: Do you think you could make it tasty?
Me: Is that a challenge?
Mr T: hmmm yeap.
Me: Accepted!

And here is the result.

I went to my butcher (O'Flynns in Marboro Street) and true and behold, they stock lambs heart. The hearts are quite small so I got 2 and then the shock...... €1.20 for both..... not each, both..... Challenge to get a stingy dinner on the table was already won.... Mr O'Flynn cut the cavities for me to make one opening and off I went home to make a tasty meal out of these lovely hearts.

Obviously I was going to stuff the hearts but wanted something different from breadcrumbs and sausage meat... thanks God for my nicely filled pantry, I decided to make a stuffing out of breadcrumbs (you really do need them in a stuffing, right??), walnuts, slow roasted onions and mushrooms with Parmesan cheese and parsley. I served the hearts with steamed potatoes and roasted root vegetables.... and yeap, you guessed correctly - the challenge was won :-)

Little tip - if you want to serve this dish, just say it is lamb..... don't mention it is a heart :-)

This dish serves 2 people

Lambs Heart

  • 2 lamb hearts, cleaned and cavity opened
  • handful of fresh breadcrumbs
  • knob of butter
  • olive oil
  • 1 red onion, finely chopped
  • 100g mushrooms, finely chopped
  • handful walnuts, chopped
  • 50g Parmesan, grated
  • 3 tbsp parsley, chopped
  •  Mix of root vegetables

Preheat oven to 160C

In a frying pan, heat the butter and oil and add the chopped onions and mushrooms and slow cook until the water of the mushrooms has evaporated. Put the breadcrumbs in a bowl, add the onion/mushroom mix as well as the chopped walnuts, Parmesan and parsley. Season but keep in mind that the Parmesan is already salty. 

Stuff the hearts with the mixture. Place on a bed of mixed root vegetables, drizzle a bit of oil over it and place in the oven. Roast for approx. 45 minutes, basting in between to keep the meat moist. 

Bon Appetit

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