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Crumbed lambs’ brains with piquant herb sauce

You'll need

6 lambs’ brains, stem removed and lobes carefully separated 1 each carrot, celery stalk and onion, diced 1 fresh bay leaf 1 tsp white wine vinegar 1 tsp black peppercorns For deep-frying: vegetable oil For dusting: seasoned plain flour 3 eggs, lightly beaten 150 gm soft fine white breadcrumbs 100 gm butter, coarsely chopped 40 gm baby capers in vinegar, rinsed ⅓ cup finely chopped flat-leaf parsley 1 tbsp each finely chopped mint and dill 1½ tbsp Champagne mustard To serve: shaved pecorino and dill sprigs


  • 01
  • Soak brains in a bowl of iced water to remove excess blood (1 hour). Drain and set aside. Bring 1 litre water to the boil with vegetables, bay leaf, vinegar and peppercorns. Add brains, simmer gently over low heat until just cooked through (4-5 minutes), remove with a slotted spoon onto a plate and refrigerate to cool (1 hour).
  • 02
  • Preheat oil to 170C in a deep saucepan. Place flour, egg and breadcrumbs in separate bowls. Coat brains first with flour, then egg, then breadcrumbs, shaking off excess in between. Deep-fry in batches, turning occasionally, until golden and crisp (3-5 minutes; be careful as hot oil will spit). Drain on absorbent paper, then season to taste with sea salt flakes.
  • 03
  • Heat butter in a small saucepan over high heat until foaming, add remaining ingredients and stir to combine. Spoon over brains and serve hot, scattered with pecorino and dill sprigs.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Pint of bitter.

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