I love lambs hearts, the flavour is rather more intense that pork heart, and the meat is generally not so tough as beef heart. Lambs hearts are also conveneiently sized to serve one, making them an ideal dish to prepare for when you're on your own. Lots of people are put off because they think hearts must be tricky to prepare, not so, they are in fact very easy, and all you need is a good sharp knife. Instead of using the stuffing suggested in this recipe, you can easily use a shop bought stuffing mix, according to your preference. I like to serve this with roast potatoes, and steamed baby vegetables. Allow one heart per person, the quantities shown in this recipe serve 2.

Ingredients

• 2 Lambs hearts
• 30g Breadcrumbs
• 1 tbsp Fresh rosemary, chopped
• 1 tbsp Fresh mint, chopped
• 1 tbsp Fresh chives, chopped
  
• 4 Dried apricots, chopped
• 25g Dried cranberries, chopped
• 2 Spring onions, chopped
• 2 tbsp Milk
• 2 tbsp Oil
  

Method

1. Firstly prepare the hearts, to do this, wash them, and then slowly cut the fibres to turn the hearts inside out, cutting out any tough tissue. All four chambers of the heart should now be one large chamber.
2. Turn the hearts back around the right way out.
   
3. Mix the breadcrumb, herbs, fruit and onions together and add the milk slowly until the correct consistency is reached. (How much milk you need will be dependent upon the freshness of your breadcrumbs). The stuffing should be moist, but not sticky or runny.
4. Stuff the hearts with the stuffing, and place into a roasting dish.
5. Drizzle the oil over the hearts, and place into an oven at 180 degrees C for 40 - 45 minutes, or until the hearts are cooked thoroughly, basting occasionally.
   
6. Serve immediately.