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2 lambs hearts
For the stuffing;
Large handful of hazelnuts (finely chopped)
Large handful of spinach
1 mushroom (finely chopped)
Splash of white wine (parsnip if you have it)
Melt some butter in a pan. Add the lardons and fry for several minutes, until browning.
Add the rest of the stuffing ingredients and fry, Stirring occasionally, until the liquid has cooked off and the spinach is wilted.
Leave to one side to cool.
Trim the hearts of any excess fat and slice them in half, but not all the way through, opening them up like a butterfly.
Spoon some of the stuffing mix onto the open hearts, close them up and tie together with a few pieces of string.
Push the hearts onto a skewer and cook for around 30 – 40 minutes over a hot fire, depending on how rare you like it.
Leave to rest for 5 minutes, before slicing and serving with any leftover stuffing mix.
This recipe is taken from my book ‘Eat like a Viking!’ Available now on Amazon