Monday, 29 December 2014

Slow Cooker Crockpot Lamb Hearts

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The thing with thinking about eating hearts is that it's easy to get a bit squeamish. 



Especially if they're from fluffy little lambs. 



But then you soon realise that you need to get your act together because a) it's a very lean, nutritious organ meat that will be good for your body - and b) eating the whole of the animal, rather than only the choice cuts, is the most sustainable way of eating meat. And hearts are actually really delicious. Honest.

When I was faced with three little marbled hearts in a plastic bag, I wasn't sure quite what I was going to do with them. So I put them in the slow cooker for a few hours. The result was something terrific. The meat was tender but dense, with a meaty, lamby flavour that I suppose had a very slight flavour of liver, if you thought about it. But we all agreed - six and nine-year old included - that we would all eat this again.



RESULT.


Slow Cooker Crockpot Lamb Hearts
Serves 4
Ingredients
75g bacon lardons
1 small onion, peeled and roughly chopped
1 clove garlic, peeled and roughly chopped
pinch of dried thyme
bone broth or stock (lamb or beef is good), about 250ml
3 lamb hearts, trimmed of any very sinewy fibres and cut into chunks

Method 
First, fry the bacon in a dry pan until it releases its oil and starts to turn golden. Add in the onion, garlic and the thyme and cook, stirring regularly, until the onion and garlic is tender. Scrape all the veg into the bottom of the pot of your slow cooker, which has been set to 'high'. 

Next, arrange the lamb heart chunks over the top of the onions and pour over the bone broth. Replace the lid of the crockpot and leave to cook for 4-5 hours, until the hearts are tender when cut into. The meat won't pull apart like lamb shanks do - the hearts will still be fairly firm in texture.

Serve the lamb hearts hot, with the vegetables spooned over the top. You can also serve the bone broth left in the slow cooker if you like - you might want to thicken it slightly by blending in some of the softened vegetables or by adding arrowroot powder

Have you seen the ebook by Beyond The Bite's Gabriella Schneider? It's called Organ Meat Makeover and has some ideas on how you can cook nutritious organ meats. Check it out here.