Cooking lambs' brains
This recipe crumbs and fries the brains so that they look very appetising, and if you are one of those people who gets a kick out of tricking your dinner guests into eating strange food you could easily pass these off as crumbed mussels until your guests bite into them. It's the texture of brains that can be off-putting. They are creamy and mushy but the flavour is not actually too bad. Most butchers will be happy to source lambs' brains for you, but you may have to wait a day or two for them to arrive.
- Place the lambs' brains in a pot and pour in enough cold chicken stock or water and salt to cover.
- Bring to the boil and simmer for 2 minutes before covering with a lid, turning off the heat and leaving to cool.
- 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.
- Dip each piece in flour, then egg and finally breadcrumbs.
- Place carefully on a plate and refrigerate for half an hour - if you have the time - so that the coating sets.
- Deep-fry in melted lard or olive oil until crisp and golden. Serve on a bed of salad with lemon wedges to squeeze over.