My recipe for a special, romantic Valentine’s dinner.

Lamb Hearts Stuffed With Apricot and Ras-el-hanout
(Serves 2)

Two Lamb’s hearts
10 rashers Streaky bacon

20g Butter
½ Onion
1 clove Garlic
50g White breadcrumbs
50g Dried apricots,  chopped

1 tsp Ras-el-hanout

10 ml Olive oil
150 ml Chicken stock
100 ml White wine
200g Chopped tomato

1 dsp Plain flour
1 tbsp Clear honey
½ tbsp Rosemary, chopped

Begin with the stuffing. Heat the butter in a large, non-stick pan and add the onion and garlic, fry until the onion has softened and then add the breadcrumbs. Stir to mix and then transfer to a large bowl and stir in the apricots and ras-el-hanout.

Wash the hearts and scoop out any blood clots. Trim the hearts to remove sinews and fatty nodules. Press the stuffing into each heart until the chambers are filled completely and then wrap the heart in bacon. Put aside while you make the sauce.

To make the sauce, add the oil to large, non-stick pan and then add the flour and cook for 1-2 minutes. Add the stock, tomato and wine, before stirring in the honey and chopped rosemary. Allow to simmer for 5 minutes.

Preheat the oven to 180˚C. Put the hearts into a casserole dish and pour the sauce over and around them. Cover and cook for 2-2½ hours, occasionally basting the hearts in the sauce. Serve with rosemary mash.


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