Thursday, February 27, 2014

Lamb Hearts Braised In Scrumpy

Hearts are a very underestimated choice of meat, and should be used much more than they are. Not only because they are cheap - around £3.50 per kg - but because they have a delicious flavour and texture. They also have just enough fat to thicken the meat liquor slightly.

It is important you use a decent cider for this. Ideally a good scrumpy, but if you’ve drunk it all, a full-bodied still cider will do. The other beauty of this dish is it takes only a couple of minutes to prepare, if that. You just bung it in the oven and wait for it to cook while finishing off the rest of the cider.  

(Serves 2)

2 lamb hearts
1 pint scrumpy
2 carrots, diced
2 slices swede, diced
4 sticks celery, diced
2 garlic cloves, chopped
Salt, pepper
1 tsp fresh thyme, chopped
Two handfuls of frozen peas

Wash the hearts and put them in a casserole dish. Surround with the diced vegetables, thyme and garlic. Pour in the cider and season the hearts and vegetables liberally with salt and pepper. Cover the dish with foil and cook in a pre-heated, medium oven for one hour.

Take out, remove the foil, and stir the vegetables, and turn the hearts over. Add the peas, put the foil back on, and cook in the oven for another 15 minutes. Serve with a baked potato and plenty of English mustard. 

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