Mr T and I have sometimes the weirdest conversations, eg.
Mr T: Have you ever cooked lambs heart?
Mr T: Do you think you could make it tasty?
Me: Is that a challenge?
Mr T: hmmm yeap.
And here is the result.
I went to my butcher (O’Flynns in Marboro Street) and true and behold, they stock lambs heart. The hearts are quite small so I got 2 and then the shock…… €1.20 for both….. not each, both….. Challenge to get a stingy dinner on the table was already won…. Mr O’Flynn cut the cavities for me to make one opening and off I went home to make a tasty meal out of these lovely hearts.
Obviously I was going to stuff the hearts but wanted something different from breadcrumbs and sausage meat… thanks God for my nicely filled pantry, I decided to make a stuffing out of breadcrumbs (you really do need them in a stuffing, right??), walnuts, slow roasted onions and mushrooms with Parmesan cheese and parsley. I served the hearts with steamed potatoes and roasted root vegetables…. and yeap, you guessed correctly – the challenge was won 🙂
Little tip – if you want to serve this dish, just say it is lamb….. don’t mention it is a heart 🙂
This dish serves 2 people
- 2 lamb hearts, cleaned and cavity opened
- handful of fresh breadcrumbs
- knob of butter
- olive oil
- 1 red onion, finely chopped
- 100g mushrooms, finely chopped
- handful walnuts, chopped
- 50g Parmesan, grated
- 3 tbsp parsley, chopped
- Mix of root vegetables