Sliced the lamb hearts in half lengthwise and cut away any tubes.
Put two tablespoons of gluten free flour in a bag with a grinding of salt and pepper.
Pop the lamb hearts in the flour and toss to coat.
Fry the onion in a little oil until transparent. Add in two sliced carrots, a clove of garlic and a sliced stick of celery and cook for a minute or two more.
Pop the onion etc. into the slow cooker.
In the same pan brown the lamb hearts. Add them to the slow cooker.
Using the same pan add a tin of tomatoes, 1 tin of water and one tablespoon of paprika. Crumble in the lamb stock cube and bring to the boil.
Pour over the lamb hearts and tuck in the bouquet garni.
Cook on medium for 6 hours.
Just before serving slice the lamb.
Serve with rice or mashed potato.