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.
- Freshly slaughtered lamb brains
- Bouquet garni
- leaf parsley
- Soak the brain in ice-cold water with a little vinegar for an hour
- Take it out and remove any nerve cords that may be present
- Poach in a strong broth until it has become as firm as mozzarella cheese (about 25 minutes)
- Allow to cool in the broth and store in the cold for a maximum of 2 days until use
- When using, toss briefly in flour and fry in foaming butter until golden
- Just before serving, add the juice of half a lemon, a tablespoon of diced garlic and 3 tablespoons of chopped leaf parsley and toss briefly
- Remove and serve the lamb
- Season the sauce with salt, cover the brain with the sauce and serve