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Carol on Saturday 13th March:
Cut the hearts down one side and remove tubes and fibres. Drop into boiling water for five mins then drain. Remove any outer skin that's loose. Stuff hearts with sage and onion, bought stuffing or home made. Stitch up cut side and brush with olive oil. Season and wrap in cooking foil. Place in oven and roast on medium heat. After 20 mins test with a skewer. If bloodless, open foil and cook until tops brown. Slice lengthways and serve with hot veg and an onion gravy, or a fresh crisp salad. The weight of each heart will determine cooking time so keep testing until ready. Enjoy.

My very old cookery book has a recipe called hearts delight all you do is simmer the hearts in water for 20 mins then stuff them with whatever you fancy (they say veal stuffing) when cold wrap individually in puff pastry and cook for 20 mins. Bit like an offal wellington

Sorry I forgot - salt and pepper in the stuffing

I have always stuffed them and then roasted them
Cut out all the tubes in the middle first then stuff with breadcrumbs, finely diced onion and fresh thyme, then sew them up with a needle and thread to keep the stuffing in.
Lovely

Oooops...not 110-15 minutes....10-15 minutes. Sorry for the typo error.

Hi Chris

I love lamb's hearts too. My mother would not cook them in any other way but to just slice them, not too thinly, marinate them with turmeric powder, salt and pepper. Slice one onion, slice green chillies, up to you how hot chillies you want it to be, I would sliced 2. put about 3 tbsp of cooking oil, when it's hot fry in the lamb's hearts, stirring it occasionally, put in about 1 tsp of sweet soy sauce or dark soy sauce with half tsp of sugar, this is optional, 1 tbsp of water just to make a little sauce out of the juice, have a taste. Put in the sliced onions and chillies. Once they're all cook through, although I like my onions to be a little crunchy, take the pan off the heat. We usually eat them with boil rice.

You can add in other spices and marinate the lamb's hearts, for example put coriander seeds, fennel seeds in a mortar and pound/crush them and then rub them to the sliced lamb's hearts. You don't have to leave them too long. 110-15 minutes if you're in a hurry will do.


Zarina