Recipe for Lamb Hearts with Bacon and Mushroom Stuffing 
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Yield:
4 servings
Ingredients:
Amount Ingredient
FOR THE STUFFING ----------------
----------------- FOR THE STUFFING ----------------
1 tbl Olive oil
4 x Rashers smoked back bacon, diced
1 sm Onion, finely chopped
1 x Clove garlic, crushed
25 gm Fresh white breadcrumbs, (1oz)
2 tbl Freshly chopped parsley
1 tbl Lemon juice
Salt and freshly ground black pepper
----------------- FOR THE SAUCE ----------------
2 x Lambs hearts
----------------- FOR THE SAUCE ----------------
15 gm Butter, (1/2oz)
1 sm Onion, very finely diced
150 ml Beef stock, (1/4 pint)
Instructions:
Instructions: 1. Preheat the oven to 190 C/375 F/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.

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

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