Stuffed Lamb Hearts Braised in White Wine & Fresh Herbs

sliced stuffed lamb hearts on a plate with couscous, mushrooms, mint and a green sauce

Why you should eat lamb hearts

Everybody loves lamb chops, racks of lambs and all other expensive sought-after cuts of meat but you know what goes unnoticed? Lamb flank, liver and lamb hearts.  Offcuts like these are music to my ears.  I love to see what I can do with them and am usually pleasantly surprised by my experimentation.  After all, today’s offcut peasant foods are tomorrow’s haute cuisine.

Now, if you have never eaten lamb hearts, you are in for a treat.  When slowly braised in the oven, the meat becomes ultra-smooth and oh so tender.  It’s loaded with that lamby goodness the way no other cut of lamb is and we are definitely fans of this recipe.

 

sliced stuffed lamb hearts on a plate with couscous, mushrooms, mint and a green sauce

 

 

 

Eat Sustainably

When people think or talk about eating sustainably, they are usually talking about eating exclusively plant-based.  While it is true that raising animals for meat consumption is responsible for around 14.5% of global greenhouse gas emissions, I just don’t think it is feasible that people will abstain from meat entirely.  So what’s the solution? Well, good news, there are a lot of things you can do.  Eat less meat. Eat more sustainable forms of protein. Seek out meat that is NOT factory farmed. AND, of course, use the off-cuts.

Back in the day when people lived on farms, nothing went to waste.  Raising that animal took a lot of time and money so nothing was thrown away and every part of that animal was put to good use.  Using everything seems to be a notion that we have forgotten about in modern times as we hoard chicken breasts and stock up on prime beef steaks.  So, if you want to be a responsible and sustainability-conscious meat-eater, look for those cheaper cuts of meat that nobody seems to want.  Trust me, people don’t know what they’re missing.

 

raw lamb hearts on a cutting board
Trim and remove any undesirable bits from the tops of the hearts. If you are like me and prefer it rustic and au natural then keep as is.

 

herbed feta cheese mixture in a bowl
In a medium bowl, combine feta cheese, fresh chives and chopped mint together and mix until thoroughly combined. Stuff this cheese mixture into the cavities of the hearts as best as you can.

 

 

white wine, garlic and herb mixture in a pan
In a medium saucepan, combine rosemary, oregano, thyme, garlic, white wine and water together and bring to a boil over high heat. Once at a boil, reduce heat to a simmer and let bubble away for about 5 minutes.
sliced stuffed lamb hearts on a plate with couscous, mushrooms, mint and a green sauce
Pour the braising liquid over the lamb hearts in the casserole dish. Cover and cook in the oven for 90 minutes to 2 hours. Let it cook low and slow in the wine to get it tender. To serve, thinly slice up the lamb hearts and place atop a bed of couscous. Drizzle with your favorite basil pesto or mint sauce and enjoy.

 

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sliced stuffed lamb hearts on a plate with couscous, mushrooms, mint and a green sauce

Stuffed Lamb Hearts Braised in White Wine & Fresh Herbs


  • Author: Spicepaw
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: Serves 3-4 1x

Description

Lamb hearts stuffed with feta, mint and chives then slow braised in white wine, garlic and fresh herbs.  Serve atop couscous and a side of fresh veg for a complete and stunning meal. #lamb #slowcooking #budgetfriendly #cheapeats #dinner


Ingredients

Scale

34 lamb hearts (about 1 kg/ 2.2 lb)

200g (~7 oz) feta cheese

3 tbsp fresh mint (chopped)

3 tbsp fresh chives (chopped)

12 sprigs of fresh rosemary

3 sprigs of fresh oregano

35 sprigs of fresh thyme

240 ml / 8 oz white wine

240 ml / 8 oz water

12 cloves of garlic (crushed)

3 tbsp of butter

1/2 tsp sea salt

Freshly cracked black pepper

150200 g (57 oz) Button mushrooms (optional)

1 mug full of plain couscous (optional)

Parmesan cheese (optional)


Instructions

Preheat oven to 175 C / 350 F or 150 C / 300 F with fan.

Trim and remove any undesirable bits from the tops of the hearts.  If you are like me and prefer it rustic and au natural then keep as is.

In a medium bowl, combine feta cheese, fresh chives and chopped mint together and mix until thoroughly combined.  Stuff this cheese mixture into the cavities of the hearts as best as you can.  If you are having trouble, take a sharp knife and cut the inside walls of the heart chambers until you have one cavity.

When finished stuffing the hearts, place upright in a casserole dish.  I prop up the hearts by placing mushrooms on the bottom to hold the hearts upright and in place, but if you are not using mushrooms, then simply omit them.

In a medium saucepan, combine rosemary, oregano, thyme, garlic, white wine and water together and bring to a boil over high heat.  Once at a boil, reduce heat to a simmer and let bubble away for about 5 minutes.  When the braising liquid has finished simmering, taste and season with salt and pepper.  I recommend 1/2 teaspoon of sea salt and a hearty sprinkling of freshly cracked black pepper.

Pour the braising liquid over the lamb hearts in the casserole dish.  Cover and cook in the oven for 90 minutes to 2 hours.  Let it cook low and slow in the wine to get it tender.  Remove cover and let cook uncovered for the last 30 minutes or so to get some color.

After the lamb hearts have finished cooking, remove them and any mushrooms you may have used and transfer them to a plate to rest.

Don’t let that leftover liquid go to waste! Mix a mugful of plain couscous into the leftover braising liquid, cover and let sit for about 5 minutes.  Fluff up the couscous with a fork and season with a sprinkling of grated Parmesan cheese and a spritz or two of fresh lemon juice.

To serve, thinly slice up the lamb hearts and place atop a bed of couscous.  Drizzle with your favorite basil pesto or mint sauce and enjoy.

  • Category: Main, Lamb
  • Method: Slow cooking, Braising
  • Cuisine: Mediterranean

Keywords: lamb, lamb hearts, slow cooking, braising, feta, rosemary, oregano, thyme, mint, chives, white wine, garlic, mushrooms, couscous, recipe, dinner, budget friendly, Mediterranean

 

Indulge in more lamb with these off-cut recipes:

Dark and Spicy Slow Cooked Lamb Flank Curry

Scottish Style Lamb Liver & Bacon with Red Wine Gravy

The Most Sumptuous Homemade Lamb Stock Around

 

Author: Natasha

I'm just a busy expat mom who has a psychological need to feed people. I enjoy learning about new cultures, (especially the food) and enjoy experimenting with new ingredients and spices

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