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How to fry lamb brains in a thick crust

Published: 28-Mar-2013 (16:40); Viewed: 1693; Difficulty: 3 out of 10

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How to fry lamb brains in a thick crust
Very rarely, it is possible to find lab brains for sale, usually from halal butchers. It is a plenty of different ways, how you can cook lamb brain, and this is probably one the easiest one, which allows you to fully enjoy the the taste of this lovely offal. In this recipe I will show, how to fry lamb brains in a thick crust, but in fact, the crust can be rejected later, and only internal content of this crust can be used.

step-by-step instructions

  1. Ingredients.
    • Whole lamb brains, 1 pound. They are only seen once (and used for this recipe) in the halal butcher section in Tesco.
    • Clarified butter, 4 tbsp.
    • Egg, 1.
    • Flour, 3-4 tbsp
    • Breadcrumbs, 3-4 tbsp. Because I do not have any breadcrumbs, I've prepared them by myself from a small piece of very old, dried bread.
    • Any pale vinegar, I do prefer cider vinegar, 2 tbsp.
    • Bay leafs, 1-2 leaves.
    • Black peppercorns, ¼ tsp.

  2. Soak brains in the cold water with 1 tbsp of vinegar for about 1 hour. Clean them after soaking from large blood vessels.

  3. Prepare breadcrumbs from the dried bread loaf, or just use ready made one from the shop.

  4. In a large bowl, add 1.5 litres of boiling hot water to brains, add 1 tbsp of salt, 1-2 bay leafs and ¼ tsp. of black pepper corns. And leave until the water chilled down.

  5. Remove brains from the water. Preheat non-stick frying pan at medium-low heat and melt the butter (or add the oil). Beat egg in a deep plate. Coat brains into flour, egg and breadcrumbs and send them to frying pan.

  6. Fry, occasionally turning until ready on medium to low heat. Be careful, to cook them completely and do not burns the crust.

  7. Serve and enjoy by unusual taste and tenderness of this fried offal.



tips and tricks

  • Use any oil for frying instead of clarifying butter.
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by: Librarian
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tags: lamb; offal

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