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How to fry lamb brains in a thin crust

Published: 31-Mar-2013 (19:48); Viewed: 3915; Difficulty: 3 out of 10

Rating: 5/10 based on 2 votes.

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How to fry lamb brains in a thin crust
Another great way to fry lamb brains to preserve their taste and tenderness with very tiny crust. These fried lamb brains in a thin crust are cooked in two steps, boiling and frying, which allow to preserve tenderness and guaranty the complete doneness of the final meal. This will be a single portion meal.

step-by-step instructions

  1. Ingredients for one portion:
    • Lab brains, 250 gm
    • Flour, 1 tbsp
    • Spices:
      • Bay leaf, 1-2 leafs
      • Allspice, 4-5 seeds
      • Black or mixed pepper. &frac4; tsp.
      • Salt 1 tsp + ½ tsp.
    • Vinegar, 1 tbsp. Any good white vinegar.
    • Vegetable oil for frying, 4-5 tbsp.
    • Dill for serving

  2. Soak brains in the cold water for 30 minutes. After clean them from large blood vessels and any dark covers.

  3. Place brains into a 1 litre of fresh cold water, add bay leafs, allspice and 2 tbs of salt, bring to boil and boil 20-30 minutes.

  4. Mix flour (1 tbsp) with milled black pepper (¼ tsp) and salt (½ tsp.) and place this mixture on the large plate.

    Chill down lamb brains and coat them with salter flour.

  5. Fry coated brains in oil until light golden crust appeared all around the brains. It is not necessary to fry all way through, because these brains are already cooked and frying is only necessary for making lovely, tasty crust around them.

  6. Serve with freshly chopped dill.



tips and tricks

  • One table spoon of flour is the minimal and for making job simpler, use two tbsp of flour.
  • Sprinkle with lemon or lime juice before serving.
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tags: lamb; offal

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