Name: Crumbed lambs’ brains with piquant herb sauce
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 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 perppercorns; vegetable oil, for deep frying; seasoned plain flour, for dusting; 3 eggs, lightly beaten; 150 gm soft white breadcrumbs; 100 gm butter, coarsely chopped; 40 gm baby capers in vinegar, rinsed; 1/3 cup finely chopped flat-leaf parsely; 1 tbsp finely chopped mint and dill; 1 1/2 tbso champagne mustard; shaved pecorino and dill sprigs, to serve

Crumbed lambs’ brains with piquant herb sauce

Australian Gourmet Traveller recipe for Crumbed lambs’ brains with piquant herb sauce

Serves 4

Prep

30M

Cook

30M

Total

Ingredients

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 perppercorns

vegetable oil, for deep frying

seasoned plain flour, for dusting

3 eggs, lightly beaten

150 gm soft white breadcrumbs

100 gm butter, coarsely chopped

40 gm baby capers in vinegar, rinsed

1/3 cup finely chopped flat-leaf parsely

1 tbsp finely chopped mint and dill

1 1/2 tbso champagne mustard

shaved pecorino and dill sprigs, to serve

Method

1.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).

2.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.

3.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.