Hearty Burgundy

Lamb Heart Casserole

(Contributed by Garry Vroegh <a043140t@bc.seflin.org>)

Ingredients Directions
  • 2 pounds of lamb hearts, diced into ½-inch cubes
  • ¼ pound of salt pork, par-boiled 5 minutes and diced into ½-inch cubes (optional)
  • 1 cup beef stock
  • 1 cup burgundy wine (or grape juice)
  • 1 bouquet garni
  • ½ teaspoon fresh ground pepper
  • 1 carrot, grated
  • 2 Tablespoons butter
  • 1 cup pearl onions
  • ½ pound mushroom caps
  • 2 carrots, cut into chunks
  • 1 cup fresh Peas (or canned)
  • ¼ cup fresh parsley, chopped, for garnish.

Bouquet garni

  • 2 sprigs parsley
  • ¼ teaspoon thyme
  • 1 bay leaf

Wrap the bouquet garni herbs in cheesecloth, tied tightly. Other herbs that could be substituted include chervil, tarragon, rosemary, and basil.

Remove the arteries and excess fat from the heart.

If using the salt pork, heat in a medium-sized pot, stirring occasionally and sauté lightly until the fat is rendered. (about 2 Tablespoons). Remove with a slotted spoon and set aside.

Add the diced heart and sauté until golden on all sides. Add salt pork, stock, wine, bouquet garni, grated carrot and pepper. Bring to a boil, reduce the heat and simmer uncovered for about 1½ hours.

Melt butter in a skillet and sauté onions, mushrooms and carrot chunks for about 5 minutes. Add to the pot and continue cooking for about 20 minutes longer.

During the last 5 minutes of cooking, add the peas. Remove the bouquet garni and garnish the dish with parsley.

Serve over buttered noodles or rice. A green salad, French bread, and a fine Burgundy are good accompaniements.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: 31-Oct-2001 17:48:38 EST