This traditional north of England recipe for lambs’ hearts was originally called ‘Love in Disguise’ one of the many fancy names given to offal dishes to mask their origins.
40 Gram Butter (1 1/2 oz)
1 Small Onion, chopped
50 Gram Fresh breadcrumbs (2 oz)
1 Medium Lemon, zest only
Pinch Grated nutmeg
1 Egg yolk
4 Lambs’ hearts, washed & trimmed
2 Tablespoon Plain flour
450 ml Chicken stock (3/4 pint)
3 Tablespoon Dry sherry
Pre-heat oven to 150 °C / 300 °F / Gas 2. Melt 15g (1/2 oz) of the butter in a large frying pan and fry the onion for 5 minutes, until softened. Remove from the heat and stir in the breadcrumbs, lemon zest, sage and nutmeg. Bind with the egg yolk and mix well.
Fill the hearts with the stuffing and sew up neatly with strong cotton or fine string. Coat them in the flour.
Heat the remaining butter in a flameproof casserole and brown the hearts well. Pour over the stock and sherry and bring to the boil.
Cover and bake for about 2 hours or until tender. Serve the hearts sliced and pour the skimmed juices over. Garnish with sage and lemon zest.