Devilled Lambs' Hearts

Page 191

Cuisine: English/Scottish | Course Type: Main Courses

(1 review)

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Recipe Reviews

Hearts and liver are the bits of lamb I most often eat (because they're the most affordable) and this sauce would be good with either. I tried using a little of Nigel Slater's Damson and Ginger Sauce (for duck), which I had in my freezer, instead of redcurrant jelly; the result tasted fine but was possibly a bit too pink. Next time I used some damson ketchup which avoided the pinkness, but was quite sharp; I offset this with a little honey.

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