Feuilles des Agneaux.

Or, in other words, Leaves of Lamb, because the slices of heart, when cooked, look a little like the fallen leaves of a tree. This is a hearty and cheap meal in an age when mainstream cuts of sheep meats are rapidly approaching the status of luxury items available only to the very rich. Lambs’ hearts have quite a strong taste, hence the marinade, but properly prepared are quite delicious. The trimmings can be minced up with other things such as onion, herbs and breadcrumbs and used as stuffing in other dishes.


3 lambs’ lambs hearts.

1 sprig rosemary.

3 sprigs parsley.

1 bay leaf.

1 cup white wine.

¼ cup olive oil.

25g butter.

1 medium onion, peeled and diced.

10cm celery stalk, sliced.

1 tblsp diced fennel bulb.

Salt and pepper.

½ cup fresh cream.

¼ cup chopped parsley.


Trim all excess tissue from the hearts, particularly from around the tops, and cut them into thin slices. Tie the parsley, rosemary and bayleaf into a bouquet garni, add to the meat, pour the wine over, cover and place in the fridge for 4-5 hours. Turn at least once during this time.

Melt the butter and oil together in a sauté pan and cook the onion, celery and fennel until the onion is starting to brown. Add salt and pepper to taste. Drain the meat, reserving the marinade and the bouquet garni, then add the meat to the vegetables, sauté until fully browned then add the marinade and bouquet garni.

Bring to the boil, reduce the heat and simmer, uncovered, for 20 minutes, stirring frequently, until the liquor is almost gone. Remove and discard the bouquet garni, stir in the cream and the parsley. Bring to the boil, simmer for 2-3 minutes, and serve immediately with roast potatoes and green beans.

Serves: 2.

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