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Parmesan-crumbed lamb's brains

Brigitte Hafner
Brigitte Hafner

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Parmesan-crumbed lamb's brains
Parmesan-crumbed lamb's brainsMarina Oliphant

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.

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Ingredients

  • 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

Method

  1. 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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Brigitte HafnerBrigitte Hafner is a chef, restaurateur and recipe writer.

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