Crumbed lamb’s brains with aïoli dipping sauce

Crumbed lamb’s brains with aïoli dipping sauce

By
From
Meat
Serves
6
Photographer
Dean Cambray

If you’ve never tried brains before, then this recipe is a great introduction to their delicate flavour and creamy texture. And who can resist a crunchy crumb coating? They are wonderful on their own, served with lemon wedges and garlicky aïoli as a dipping sauce. But you could also serve them with some peppery rocket or watercress to make a more elegant starter or a light lunch.

Ingredients

Quantity Ingredient
12 sets lamb’s brains, (around 100 g each)
3 eggs
1/4 cup milk
plain flour, for dusting
1 cup homemade breadcrumbs
1 tablespoon thyme, chopped
salt
freshly ground black pepper
vegetable oil, for frying
lemon wedges, to serve
Aïoli, to serve

Poaching stock

Quantity Ingredient
1 onion, roughly chopped
1 carrot, roughly chopped
1 stick celery, roughly chopped
1 leek, roughly chopped
1 garlic clove, halved
1 bay leaf
1 cup wine
2 litres water
1 tablespoon salt

Method

  1. Soak the brains in cold salted water for 1 hour.
  2. Place the ingredients for the poaching stock in a large, heavy-based saucepan. Add the soaked brains and bring to the boil. Lower the heat and simmer very gently for 4 minutes. Use a slotted spoon to carefully lift the brains out of the stock and transfer them to a tray lined with a clean tea towel. Refrigerate until completely cold. If they are still covered with a thin membrane, peel it away carefully. Slice out any tiny bone shards.
  3. Whisk the egg with the milk in a shallow dish. Set up a little production line of 3 dishes containing flour, the egg mixture and the breadcrumbs. Split the brains in half and dip them into the flour first, then into the egg mixture and then into the breadcrumbs so they are evenly coated.
  4. Heat the oil in a heavy-based frying pan and shallow-fry the crumbed brains for about 5 minutes until golden brown all over. Drain briefly on a wire rack.
  5. Serve hot from the pan with lemon wedges and garlicky aïoli as a dipping sauce.
Tags:
Meat
Adrian
Richardson
La
Luna
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