Ingredients
Crumbed Lambs’ Brains
Method
1.Place the lambs’ brains in a pot and pour in enough cold chicken stock or water and salt to cover.
2.Bring to the boil and simmer for 2 minutes before covering with a lid, turning off the heat and leaving to cool.
3.Once it’s cool, remove from the liquid and dry with a paper towel. Trim off any bits of fat or tissue and separate the brains in half so you have 12 individual pieces that are about the size of a large mussel.
4.Dip each piece in flour, then egg and finally breadcrumbs.
5.Place carefully on a plate and refrigerate for half an hour – if you have the time – so that the coating sets.
6.Deep-fry in melted lard or olive oil until crisp and golden. Serve on a bed of salad with lemon wedges to squeeze over.
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