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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1296 Calories from Fat 452

% Daily Value*

Total Fat 51 g77.8%

Saturated Fat 22.7 g113.4%

Trans Fat 0 g

Cholesterol 1031.4 mg343.8%

Sodium 1135.1 mg47.3%

Total Carbohydrates 70 g23.3%

Dietary Fiber 9.1 g36.5%

Sugars 45.2 g

Protein 129 g257.9%

Vitamin A 0.2% Vitamin C 65.5%

Calcium 12.4% Iron 197%

*Based on a 2000 Calorie diet

Glazed Lambs Hearts Recipe