It's a heart hash, nothing but a heart hash....

Lambs' Hearts with Sage and Thyme

I bought some lambs' hearts with a view to nailing them, beating, to the front door for Halloween but could only get frozen ones, and I know for a fact that you can't get previously frozen internal organs working again so I had to eat them. There's still a long way to go when it comes to cryogenics and I'm afraid I'm a busy woman - I just don't have the time.

So I threw this one together whilst trying to remember a similar recipe Marge gave me many years back, but after several seconds of trying to think I couldn’t be arsed so I just put in what I thought. It’s a quick, hearty – forgive the pun – winter’s dish, cheap and cheerful and pretty filling, and it’s a good way to use up leftover Sunday dinner veg, including roasties – a “heart hash” if you will. And you’ll only need a small… A SMALL … cherries jubilee or apple crumble and custard afterwards to fill in the gaps.

Nobby was out when I cooked this.

Little sunflower oil
1 lamb’s heart per person
Dried thyme and sage
Left over cooked potatoes cut into 2cm cubes and/or other cooked veg, eg, cabbage, brussel sprouts, carrots, green beans, peas – but not so sure about cauliflower or broccoli
Lots of seasoning


Heat the oil in a frying pan. Trim the hearts and slice lengthways into 6-8 pieces, season and add to the pan. Gently fry until the outside is coloured – about 5 mins. Add the herbs and give a stir. Then add the cooked veg and season generously again. Put a lid on the pan, turn the heat to low and cook until the veg is heated through. This shouldn’t take more than 20 minutes in total to prepare and cook.

It’s a one pot dish obviously so minimal washing up – a perfect Monday night tea.