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Crumbed lambs’ brains with piquant herb sauce

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

By Lisa Featherby
  • Serves 4
  • 30 mins preparation
  • 30 mins cooking plus soaking, cooling
Crumbed lambs’ brains with piquant herb sauce


  • 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


  • 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.


Drink suggestion: Pint of bitter. Drink suggestion by Max Allen.

  • Author: Lisa Featherby