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.