Split pea soup with salt lamb - Saltkjöt og baunir

Today is Shrove Tuesday. This day is called Sprengidagur (Bursting Day) in Iceland. This is the last day before Lent, and during the time when Icelanders still observed the fast, it was the last day on which meat could be eaten until Easter. The origins of the Icelandic name for this day are uncertain, but today it is generally taken to mean "eating until you feel like you're bursting". Split pea

Sheep's hearts in plum sauce

This is a nice dish. I imagine the sauce would be quite good with other dark, gamy meats, like wild duck, wild goose or possibly wild boar.

To serve 6:
6 lamb's or sheep's hearts
100 g flour
butter for frying
salt and pepper
6 well ripe plums (it doesn't say which kind, but the photo with the recipe shows red plums with yellow flesh - BTW, don't expect to see any such thing when the dish is

Sheep's hearts cooked in red wine

This is a nice recipe for lamb's or sheep's hearts. Hearts from an adult sheep will need slightly longer cooking than lamb hearts.

To serve 4.

4 lamb or sheep hearts

Marinade:
100 ml table vinegar
2 sprigs fresh thyme (or 1 tsp dried)
4 garlic cloves, finely chopped
3 laurel leaves
salt and pepper

For cooking:
100 g butter
100 g smoked bacon, finely chopped
10-15 shallots, sliced
1-2 tbsp