Lamb's Hearts

Two tonight. Stuffed and braised in a cider sauce.

After washing them and cutting out the tubes I trimmed off a little of the surrounding fat leaving a bit to enrich the sauce.
Roll the hearts around in some seasoned flour and rest them while you make the stuffing.

The stuffing is easy.
Fresh breadcrumbs mixed with lightly fried chopped onion, finely diced apple, marjoram, sage, thyme, parsley and pepper and salt.
Mix well then stuff the cavities by holding the heart in my left hand while poking in small amounts of stuffing using the thumb on my tight hand. Keep going till no stuffing remains. The ingredients for a stuffing are endless, I'll add some dried apricot next time or sultanas or even bacon and mushrooms. I'll use what comes to hand.
Whilst cooking some stuffing will probably escape but it will only serve to thicken the sauce. So happy days.
Heat some oil and fry the offal till well browned. Take time over this. Make sure the hearts have a crusty coat. Remove from pan and place in small casserole.

Now the sauce.
Fry a chopped onion in butter and oil till browned and soft then add a little flour stirring all the time. Stir in some hot lamb stock and cider and a dollop of redcurrant jelly. Season.
Pour over the hearts.
Pop a lid on and braise in the oven for 2 and a half hours. Longer cooking won't harm. Probably improve it.

I am serving the hearts sliced on top of a bed of Two Potato mash. White pots and sweet pots. Then pouring the sauce over the top so it colours the mash and makes the hearts glow.