A classic offal appetizer made by boiling lamb brain, coating it in flour, egg, and breadcrumbs, then frying it until crisp outside and tender inside. Serve with lemon wedges to bring out the flavor.
Remove the thin membrane from the lamb brain and boil it in salted water with vinegar for 10 minutes. Drain and let it cool.
Slice the cooled brain into pieces about 1.5 cm thick.
Coat the slices first in flour, then in beaten egg, and finally in breadcrumbs.
Fry the slices in hot oil for 2–3 minutes per side, until golden brown. Transfer to paper towels and serve hot with lemon. Keep the oil hot enough; otherwise, the coating may burn before the inside cooks through.
Allergens: Contains wheat (flour and breadcrumbs) and egg; not suitable for people with gluten sensitivity. Important: Always boil the brain and remove its membrane before frying; raw brain is not suitable for direct frying.
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