Contains: Offal. Some nightshade in the ras al hanout. Is: Whole30, Paleo, gluten-free, dairy-free.
For a vegetarian or vegan rendition using the same stuffing, but adding the stuffing into bell peppers, see this recipe…
Apparently I really like stuffing food that is stuff-able with various stuffings. What can I say? We have TWO stuffed recipes today, one vegetarian and this one. You can sub goat heart for the lamb heart, as they are around the same in range of size. And if you want a vegetarian recipe, or simply a non-offal recipe, please look at the bell pepper one, which has the exact same stuffing mix (I made both recipes on the same day). The ras al hanout will taste stronger in the vegan recipe, so I’ve modified that to reflect a milder choice there – I was fine with the strength, but some folk may not be.
Dad was the one who got me experimental in foodways (although Mom played a role here as well, just not as fervently). Even as a kid, I never knew I was supposed to cringe at offal. He really DID try just about everything at least once. We moved to New York City when I was two years old, and Dad set about exploring just about any cuisine or body parts he could find. Okay, when I was two I was finicky, but that soon ended… So, if he were still on this plane of existence, he’d be eager to taste this creation. Or the other one posted today!
So, these two stuffed recipes today, they’re posted in honor of Dad.
The spinach is only in this because I was heading out of town and didn’t want to feed the entire bag to the chickens. It won’t add much in the way of flavor (but there should be some nutritional benefit). Ditto with the parsley.
The apple cider doesn’t have to sparkle – but it’s the only way I can find it “dry”. I add the liquid and cover to keep the exterior of the heart from drying out. Regards the apple: find ones that are more tart, if possible, but especially avoid ones that are reputed to turn into mush. (You should check what’s available in your area.)
Oh, by the way, hearts are rich in the amino acid taurine, as well as being a good source of the heart-(ahem)-healthy Coenzyme Q10.
Prep Time: 15 minutes.
Cook Time: 15 minutes + 75 minutes.
Rest Time: Just cool enough to eat.
Serves: 1 heart per person – up to 3-4 people.
Leftovers?: Yes. Reheat in oven or microwave.
Stuffed Lamb Heart, Featuring Apple & Onion (Omnivorian)
- 3-4 lamb or goat hearts.
- 75 grams of peeled, chopped onion.
- 150 grams of cored, chopped apple (I leave skin on)
- 1 teaspoon Ras al Hanout (click for the recipe)
- salt and pepper to taste (I add no extra salt, there’s some in the Ras al Hanout)
- Optional: 1 or two handfuls of fresh spinach
- Optional: a few sprigs of parsley, remove stems, lightly chop.
- Healthy cooking oil: my go-to is as usual, avocado oil (high heat version).
- Half a cup of non-alcoholic dry sparkling cider (or dry white wine or alcoholic cider – the alcohol will cook off, but for those who wish to cook without, the main suggestion is appropriate).
Pre-heat oven to 350 F.
Chop up everything that needs chopping.
Sauté the onions in the oil, over medium / medium-low heat, until translucent, about 8 minutes.
Add the apple and spices, sauté another 5 minutes or until the apple softens.
Add any spinach and/or parsley, saute another 2 or 3 minutes, or until the spinach just loses its water and shrivels down.
Prep the hearts by removing the upper exterior fat, and cutting loose any vessels. Using your fingers stuff the heart by poking the stuffing down into the various chambers of the heart, until compacted.
Bake in the oven for 30 minutes, uncovered.
Remove from oven, add sparkling cider (or white wine). Loosely cover and return to oven for another 45 minutes.
Remove from oven, let rest, and serve.
We’re heartily sharing this recipe at: