Farmhouse Lamb Hearts
Ingredients
4 lamb hearts
200g sausage meat
8 pieces of streaky bacon, rind removed
2 tbsp mixed Italian herbs
1 tsp garlic granules
Large pinch of salt
1 tsp ground black pepper
Method
1. Set up a grill for indirect cooking.
2. Take the hearts and trim any parts from the inside so you have a nice open cavity.
3. In a bowl, mix together the sausage meat with the herbs, garlic, salt and pepper.
4. Stuff in sausage mix into the hearts.
5. Flatten the bacon onto a chopping board, and with an angled knife spread out the bacon a little by running the blade flat across the rasher – this will give you some extra length for wrapping. You can also use a blunt knife for this to avoid issues.
6. Wrap the hearts so that the ends of the bacon meet at the ‘tip’ of the heart, holding in the sausage filling.
7. Cook indirectly at 140°C-150°C until the sausage meat reaches 63°C internal and the lamb is around 75°C, if you like things a little more well done aim for 85°C on the hearts.
8. Finish over direct flames to crisp up the bacon and serve with your favourite roast trimmings or a rich tomato sauce and a load of roast spuds.
More Recipes Ideas from Phil Roberts
Method
1. Set up a grill for indirect cooking.
2. Take the hearts and trim any parts from the inside so you have a nice open cavity.
3. In a bowl, mix together the sausage meat with the herbs, garlic, salt and pepper.
4. Stuff in sausage mix into the hearts.
5. Flatten the bacon onto a chopping board, and with an angled knife spread out the bacon a little by running the blade flat across the rasher – this will give you some extra length for wrapping. You can also use a blunt knife for this to avoid issues.
6. Wrap the hearts so that the ends of the bacon meet at the ‘tip’ of the heart, holding in the sausage filling.
7. Cook indirectly at 140°C-150°C until the sausage meat reaches 63°C internal and the lamb is around 75°C, if you like things a little more well done aim for 85°C on the hearts.
8. Finish over direct flames to crisp up the bacon and serve with your favourite roast trimmings or a rich tomato sauce and a load of roast spuds.
