Ingredients
- 6 lamb's brains
- salt
- a few peppercorns
- some parsley stalks
- juice of half a lemon (or a dash of vinegar)
- flour for dusting
- 1 egg, beaten
- 1/3 cup breadcrumbs
- 1/3 cup parmesan, grated
- 1 tbsp butter
- 1 tbsp olive oil
Method
Carefully rinse the brains - they are delicate, so be gentle. Soak in cold water for 1 hour (this will help to draw out the blood).
Place the brains in a pot and cover with cold water. Add a generous amount of salt, the peppercorns, parsley stalks and lemon juice. Only just bring to the boil then reduce the heat and simmer for 4 minutes. Remove with a slotted spoon and drain on kitchen paper. Season with a little salt, dust in flour, then the egg wash, then the combined breadcrumbs and grated parmesan. Place a heavy-based pan over a medium heat and add a good knob of butter. When the butter is foaming, add a few brains at a time and cook until golden brown all over. Remove to a warm plate while you repeat with the rest.
Serve with a squeeze of lemon juice and a little of the browned butter from the pan. I like to serve this accompanied by braised radicchio or witlof: the bitterness of the leaves makes a lovely contrast.
