KTK Lamb Heart Soup

Preparation time: 2 hours Cooking time: 3 hours Medium Serves: 8


A hearty soup with lots of veggies


  • Lamb hearts, 2 pounds, trimmed of fat & gristle, sliced into thin strips
  • Mushrooms, 1 pound, cleaned and cut into large chunks
  • Onions, 2 pounds, cut into large chunks
  • Carrots and/or parsnips, 1 pound, cut into large chunks
  • Celery root, 1/2 pound, cleaned and cut into large chunks
  • Flour, seasoned with salt and pepper
  • Herbes de Provence 1/2 cup dried (or substitute Bouquet Garni or other herbs)
  • Stock cubes, 4 (we use homemade stock that has been reduced down and frozen in cubes)
  • Water
  • Butter
  • Olive oil


(All the ingredients were weighed after cleaning, so I probably started with 2 1/2 pounds of hearts.)

Coat lamb heart strips in seasoned flour. Fry them in batches in a combination of butter and olive oil until the flour has browned.

Add heart, all vegetable chunks and herbs to a large pot. Add the stock cubes and enough water to just come to the top of the vegetables.

Bring to a boil, then turn down to a simmer and let it cook, uncovered, stirring occasionally, for 3 hours or until the meat is very tender. Add more water if needed while cooking. The vegetables will be done but still a little firm.

Serve in large soup bowls with buttered bread, rice or noodles.


Soup  · Lamb  · Hearts

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