Preparation time: 2 hours
Cooking time: 3 hours
A hearty soup with lots of veggies
(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.