Lambs’ hearts with orange sauce

Lambs’ hearts with orange sauce

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
4 lambs’ hearts, prepared, (see note)
60g butter
1 tablespoon oil
1-2 onions, chopped
2 rashers bacon, rind removed, chopped
2 tablespoons plain flour
500ml chicken or vegetable stock
125ml red or white wine
1 garlic clove, crushed
salt and freshly ground black pepper
2 tablespoons bitter marmalade
1 large orange, zested and juiced
60ml grand marnier or cointreau
parsley, finely chopped

Method

  1. Brown hearts in butter and oil in a heavy frying pan together with onion and bacon. Remove hearts, onion and bacon and place in a flameproof casserole. Stir flour into oil and butter in frying pan, then add stock and wine. Cook over low heat, stirring, until thickened. Add garlic, salt, pepper and marmalade.
  2. Pour sauce into casserole dish and simmer gently until hearts are done, about 1½ hours. Remove hearts, slice them thinly and arrange in a shallow ovenproof dish.
  3. Skim fat off sauce, and boil for 4–5 minutes if necessary to reduce and thicken. Stir in orange zest, juice and liqueur. Cover hearts with half the sauce, keeping the rest warm in a sauceboat to hand separately.
  4. Warm hearts through in a preheated moderate oven (180°C), then sprinkle with chopped parsley. Serve with boiled new potatoes and an orange and tomato salad.

Note

  • To prepare hearts, cut away the veins and arteries with a sharp pair of scissors and trim off the fat. Wash well in cold running water. Cover with warm water with the addition of 1 tablespoon vinegar to 500 ml water. Soak for at least 3 hours, or overnight if using ox heart. Change the water several times. Drain, rinse and dry before proceeding with recipe.
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