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Local Recipes

Local Recipes

The Royal Oak's Stuffed Lamb's Hearts

The Royal Oak's Stuffed Lamb's Hearts

(Serves 2)

Ingredients:

  • 4 lamb hearts (trimmed of fat and centres removed, ask your butcher to do this for you)
  • 50g of minced lamb
  • 50g of stuffing (sage and onion works best, or make fresh if you have time)
  • 1/2 red onion
  • 1 whole white onion
  • 3 carrots
  • celery stick
  • 250 ml vegetable stock
  • small tin of chopped tomatoes
  • salt & pepper

 Method:

  1. Mix the minced lamb and stuffing together.
  2. Fry off red onion & mix with lamb mixture. Allow to cool.
  3. Chop your carrots, onion & celery roughly and fry in a little oil to brown and flavour. Do in batches for best results.
  4. In a deep tray pour in the brown vegetables.
  5. Carefully fill the hearts with the stuffing mix & place on top of the vegetables.
  6. Pour over stock & chopped tomatoes, ensure hearts are submerged.
  7. Place in oven with tinfoil for approx. 2 hours at 140-150C.
  8. Serve with the vegetable sauce and creamy mashed potatoes.

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