Baked stuffed lamb’s hearts
4-6 lamb’s hearts
Packet of parsley and thyme stuffing mix
1 onion cut into slices
Knob of lard
1 heaped tablespoon plain flour
500 ml boiling water
2 beef Oxo cubes
Prepare the hearts – remove the fatty bits and tubes to form two pouches.
Make up the packet of stuffing mix and press firmly into the hearts.
Fry the onion in the lard until it browns. Add the hearts and fry and turn them until brown.
Remove the hearts, and place in an ovenproof dish.
Stir the flour into the onions, add water and Oxo cubes then cook until it thickens.
Pour over the hearts, cover with greaseproof paper and bake in the oven for 45 minutes, 180°C, Gas mark 4.
To serve, leave to stand for 10 minutes, then slice and cover with the gravy. Serve with creamy mashed potatoes.