Title: Lamb Hearts with Bacon And Mushroom Stuffing
Categories: Sainsbury2, Sainsbury's
Yield: 4 servings

------------------------------FOR THE STUFFING------------------------------

------------------------------FOR THE STUFFING------------------------------
1 tb Olive oil
4 Rashers smoked back bacon;
-diced
1 sm Onion; finely chopped
1 Clove garlic; crushed
25 g Fresh white breadcrumbs;
-(1oz)
2 tb Freshly chopped parsley
1 tb Lemon juice
Salt and freshly ground
-black pepper

-------------------------------FOR THE SAUCE-------------------------------
2 Lambs hearts

-------------------------------FOR THE SAUCE-------------------------------
15 g Butter; (1/2oz)
1 sm Onion; very finely diced
150 ml Beef stock; (1/4 pint)
1 tb Parsley

1. Preheat the oven to 190øC/375øF/Gas Mark 5.

2. To make the stuffing, heat the oil and fry the bacon, onion and garlic
for 4-5 minutes, until golden.

3. Remove from the heat and stir in the parsley, lemon juice and seasoning.

4. Press the stuffing into the heart cavities and place in a lightly oiled
ovenproof dish.

5. Bake in the preheated oven for 45-50 minutes.

6. Meanwhile to make the sauce, melt the butter and fry the onion for 4-5
minutes until browned. Add the stock, parsley, blended cornflour and
seasoning to taste.

7. Bring to the boil and simmer gently for 2-3 minutes until thickened and
clear.

8. Serve the hearts sliced with the sauce poured over.

Converted by MC_Buster.

NOTES : Try this economical "hearts" recipe with a difference. Delicious
served with creamy potatoes and baby vegetables.

Converted by MM_Buster v2.0l.