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Stuffed Lambs' Hearts

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  Lambs hearts 4 Small
  Seasoned flour 30 Milliliter (2 Level Tablespoon)
  Fat/Oil 1 Ounce (25 Gram)
  Onion 1 , skinned and sliced
  Carrot 1 , pared and chopped
  Celery stick 4 , washed, trimmed and sliced
  Stock 3⁄4 Pint (400 Milliliter)
  Flour 30 Milliliter (2 Level Tablespoon)
  Fresh white breadcrumbs 4 Ounce (100 Gram)
  Onion 1 Medium, skinned and finely chopped
  Melted butter 45 Milliliter (3 Tablespoon)
  Mixed dried herbs 10 Milliliter (2 Level Teaspoon)
  Egg 1 Small, beaten
  Salt To Taste
  Pepper To Taste

Mix together the stuffing ingredients and bind with the egg.
Wash the hearts and remove any tubes or gristle with kitchen scissors.
Make a good opening for the stuffing, wash and dry well.
Spoon the stuffing into the hearts and stitch together with fine string.
Roll the hearts in the seasoned flour and brown them in hot fat in the uncovered pressure cooker.
Remove the hearts and fry the prepared vegetables.
Drain off any fat and return the hearts to the cooker with the stock and seasoning.
Put on the lid and bring to high (15 lb) pressure.
Cook for 25 minutes.
Reduce pressure quickly.
Remove the hearts and vegetables and place them in a hot dish: keep it warm.
Mix the flour to a smooth cream with a little cold water and stir in a little of the hot stock.
Add the mixture to the cooker, return the cooker to the heat and bring the contents to the boil, stirring until the gravy thickens.
Adjust the seasoning and pour the gravy over the hearts.
Serve with creamed potatoes.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4.1 (15 votes)


Stuffed Lambs' Hearts Recipe