Quick & Easy

Herb-crumbed lambs brains

Eating brains can be a daunting prospect for some but if you can get over it, these herbed crumbed brains are utterly delicious. They make a very tasty breakfast dish, or a light snack.
Herb-crumbed lambs brains



1.Remove brain stem by pulling away gently with fingers; divide each set of brains into two lobes. Place in large bowl, cover with cold water; refrigerate, covered, 2 hours. Drain.
2.Place brains in medium saucepan with the water, juice and salt; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes. Drain; cool 10 minutes.
3.Combine breadcrumbs, onion, herbs and pepper in large bowl. Coat brains in flour; shake away excess. Dip brains in combined egg and milk, then coat in breadcrumb mixture.
4.Heat oil in large saucepan; deep-fry brains, in batches, until browned lightly. Drain on absorbent paper. Serve hot with a small side salad

Steps 1 and 2 can be completed up to a day ahead of time, but instead of draining the brains after simmering, they should be cooled in the liquid and refrigerated until needed. Drain them well and pat dry on paper towels before proceeding with crumbing and frying.


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