Slow Cooked Welsh Lambs Hearts

Lambs hearts are a delicacy in our family. My Mum used to cook them when we were kids, in her slow cooker, stuffed with Paxo. Me and my sister used to have great fun dissecting the hearts on our dinner plates, much to my Dad’s horror, as we were both studying Biology A Level!

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My husband also loves them…in fact he loves ALL lamb! I have devised my own recipe which is a bit more decadent and contains wine, caramelised mushrooms, onions and fresh herbs.

Do not underestimate the potential of offal which can be turned into the most delicious dish with a few good fresh ingredients. Try my Welsh recipe. It smells and tastes amazing and you won’t be disappointed!

I put these little beauties into my slow cooker the other morning and skipped off to the gym. By the time I returned a couple hours later, my husband was  slowly being driven nuts by the aroma of the lamb cooking, complaining he was hungry!

Allow 2 lambs hearts per person. I always cook 6 at a time, which makes enough for both of us leaving 2 hearts as a leftovers dinner the next day for hubby.  He is a very pampered  and well fed husband!

 

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Ingredients

6 lambs hearts
3 medium onions
10 chestnut mushrooms
olive oil or butter for frying
Fresh  mixed herbs including rosemary and thyme
a few tablespoons of onion gravy granules
a medium glass of red wine
black pepper to season to taste

Method

For best results cook in a slow cooker on High for 5 hours. Alternatively you can cook for 2.5 hours in a covered casserole dish in the oven at 180C.

Preheat the slow cooker or oven.

Slice the onions and mushrooms, then cook in a pan with a little butter or olive oil for around 5 minutes until starting to caramelise Next transfer to the slow cooker pot.

Brown the lambs hearts in the same pan for a few minutes then add to the slow cooker.

Make up a pint of fairly runny onion gravy using the gravy granules and pour over the ingredients along with the wine. Sprinkle over the fresh herbs  and stir everything together.

Slow cook on High for 5 hours and if you are not ready to eat after this time, you can turn down to low for another hour or so. Season with black pepper to your own personal taste. If you wish to thicken the sauce at this stage, then just stir in a few more gravy granules or a little cornflour mixed with cold water.

Serve with roast potatoes or sweet potatoes and green vegetables, plus the rest of the wine. Enjoy!

 

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