Lemon Lamb's Brain

Ingredients

In the original Italian dish, Cervello al limone, the lamb's brain is typically prepared with Italian herbs and spices, giving it a Mediterranean flavor profile. However, in this British adaptation, we have replaced the Italian herbs with traditional British flavors and incorporated a tangy lemon sauce to enhance the dish's taste. We alse have the original recipe for Cervello al limone, so you can check it out.

• 2 lamb's brains 2 lamb's brains
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 lemon, zest and juice 1 lemon, zest and juice
• 1 cup chicken broth 1 cup chicken broth
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 20g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the lamb's brains under cold water and pat them dry with paper towels.
2. 2.
   In a shallow dish, combine the flour, salt, and black pepper.
3. 3.
   Dredge the lamb's brains in the flour mixture, shaking off any excess.
4. 4.
   In a large skillet, heat the butter and vegetable oil over medium heat.
5. 5.
   Add the lamb's brains to the skillet and cook for 2-3 minutes on each side, until golden brown.
6. 6.
   Remove the lamb's brains from the skillet and set them aside.
7. 7.
   In the same skillet, add the lemon zest, lemon juice, and chicken broth.
8. 8.
   Bring the mixture to a simmer and cook for 5 minutes, until the sauce has thickened slightly.
9. 9.
   Return the lamb's brains to the skillet and cook for an additional 2-3 minutes, until heated through.
10. 10.
    Sprinkle the dish with fresh parsley before serving.

Treat your ingredients with care...

• Lamb's brains — Ensure that the lamb's brains are fresh and properly cleaned before cooking. Remove any excess membranes or blood vessels for a better texture.

Tips & Tricks

• If lamb's brains are not readily available, you can substitute them with calf's brains for a similar taste and texture.
• For a richer flavor, you can add a splash of white wine to the lemon sauce.
• Serve the Lemon Lamb's Brain with a side of roasted potatoes and steamed vegetables for a complete meal.

Serving advice

Serve the Lemon Lamb's Brain hot, garnished with fresh parsley. Accompany it with a side of roasted potatoes and steamed vegetables for a well-rounded meal.

Presentation advice

Arrange the Lemon Lamb's Brain on a plate, drizzle the lemon sauce over it, and sprinkle with fresh parsley. Garnish the plate with lemon wedges for an appealing presentation.