Devilled lamb's hearts from River Cottage Every Day (page 191) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires up to 2 hours cooking time. Can substitute groundnut oil for sunflower oil.

  • eeeve on March 18, 2017

    This dish tastes nice, with a hot and spicy sauce. The hearts came out a bit tough; either the temperature was too high or they needed a bit longer than the recipe stated. Our main grumble would be the amount of preparation time for what is essentially a snack (it took a long time to trim the hearts plus 2 hours cooking plus the devilling stage plus quite a lot of washing up). Would recommend doing the option with lentils to make it more into a main meal. Leftovers very nice with scrambled eggs for breakfast!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.