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Glazed Lambs Hearts

Western.Chefs's picture
  Lambs hearts 4
  Salt To Taste
  Dry mustard 1 Teaspoon
  Powdered cloves 1⁄4 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Vinegar 2 Tablespoon
  Apple jelly 1 Cup (16 tbs)

Wash lambs hearts; remove fat, veins, and arteries; cover with boiling water.
Add salt.
Cover, and simmer about 1 hr., or until tender.
Drain, reserving the stock for use in vegetable or other soup.
Meanwhile, combine mustard, cloves, cinnamon, vinegar, and jelly in a saucepan.
Cook over low heat until jelly is melted, stirring constantly.
Pour over drained hearts.
Simmer, uncovered, for 10 min., basting hearts occasionally with the jelly sauce.
Serve sliced, with small amount of sauce on each portion.

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