Lamb brains are a delicacy in many, especially rural areas of France. Usually where the lambs are raised, because the brains must (!) be processed fresh.
Sylvain Duittoz from the restaurant " L'Auberge du Village " in Dardilly near Lyon has lamb's brains on his menu and serves it the miller's way, i.e. with nut butter, lemon and parsley. Due to the lamb, he adds a good portion of diced garlic.
Ingredients:
- Freshly slaughtered lamb brains
- vinegar
- Bouquet garni
- water
- butter
