Lamb heart

Building on the simple preparation of ox heart we already covered, we’ll demonstrate a slightly more technical and eye-catching method.
We’re using lamb hearts for this.

You will need:
3 lamb hearts
1 small onion, chopped
1 clove of garlic sliced
1/2 a red apple, cubed
1/4 teaspoon of smoked paprika
1/4 teaspoon of ground cumin
2 tablespoon of capers
1 teaspoon of wholegrain mustard
Black pepper
1/4 teaspoon cacao powder
250g minced pork
6 rashers of streaky bacon
150ml red wine

Serves 2:

Trim the lamb hearts
Heat a glug of oil in a pan on a medium high heat
Add chopped onion and a pinch of salt, then fry until they start to turn golden brown at the edges
Add chopped garlic and half a cubed apple
Then add a large pinch of ground cumin and smoked paprika.
Finally, a small handful of capers and a heaped teaspoon of wholegrain mustard
Then fry for a couple of minutes, adding a few twists of black pepper and the cacao
Turn off the heat and prepare the streaky bacon by stretching it away from you with the blunt edge of a knife
Pour the contents of the pan into a bowl with the raw pork mince, and combine thoroughly
Then stuff into the heart
Leave a little area free at the top, so you can squeeze it closed
Then wrap in bacon, overlapping the second rasher where the first one ends, and a third wrapped around from top to bottom.
Fry the heart before baking at 190C for 45 minutes
Add the red wine just before placing in the oven
Remove from the oven and leave to rest for 5-10 minutes
Slice it thinly for service
Serve with potato puree, vegetables or roasties