Crumbed brains are delicious - first gently poached in an aromatic broth then fried in parmesan-flavoured crumbs, giving a golden, crunchy exterior that contrasts nicely with the creamy richness inside. The dish is finished with a little browned butter from the pan and a squeeze of lemon.
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
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.
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