Thursday, March 22, 2012

Egg and Breadcrumb Lambs Brains

Egg & Breadcrumb Brains
 This recipe needs to be on your bucket list of things that you are wanting to try before you die. 

To have you understand the 
texture and taste of breaded lamb brains 
I would say they are...

Crunchy and salty on the outside
(like all things crumbed and pan fried in butter)  
soft and delicate on the inside 
(you know that tiny morsel of heavenly marrow on a lamb chop that we secretly love so much)

  • Cut the brains in half and separate the extra piece so you will end up with either bite size or two bite size pieces...
  • Egg and breadcrumb each piece and place them straight into a heated pan with 50/50 olive oil and melted salted butter. 
  • Season with salt and cracked pepper.
  • Cook gently over a medium to low flame until crunchy golden brown ... turning several times to ensure they are crunchy all over, don't burn and the inside is cooked through.
Serve as they are on there own, with a salad or any way you choose.

One of my Mum's favourite dishes...she wouldn't share...
One of mine also and I don't much like to share them either... 

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