Name: Herb-crumbed lambs brains
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 6 sets lamb brains (600g); 2 tablespoon finely chopped fresh tarragon; 1 litre (4 cups) water; 1 tablespoon lemon juice; 1/2 teaspoon cracked black pepper; 1 teaspoon salt; 1/4 cup (35g) plain flour; 1 cup (70g) stale breadcrumbs; 1 egg, beaten lightly; 2 green onions, chopped finely; 2 tablespoon milk vegetable oil, for deep-frying; 1 tablespoon finely chopped fresh flat-leaf parsley

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.

Serves 4

Cook

50M

Ingredients

6 sets lamb brains (600g)

2 tablespoon finely chopped fresh tarragon

1 litre (4 cups) water

1 tablespoon lemon juice

1/2 teaspoon cracked black pepper

1 teaspoon salt

1/4 cup (35g) plain flour

1 cup (70g) stale breadcrumbs

1 egg, beaten lightly

2 green onions, chopped finely

2 tablespoon milk vegetable oil, for deep-frying

1 tablespoon finely chopped fresh flat-leaf parsley

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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