A simple, delicately textured offal dish made by briefly boiling lamb brain, then sautéing it with butter and garlic. The short cooking time preserves the brain’s characteristically soft texture.
Boil the lamb brain in water with lemon juice for 10 minutes, then remove its membrane.
Cut the cleaned brain into thick slices.
Sauté the crushed garlic in butter, add the slices, and cook for 4–5 minutes, until lightly browned on both sides.
Sprinkle with red pepper flakes and salt, top with chopped dill, and serve hot.
Important: Before cooking, boil the brain in lemon water and be sure to remove its membrane; otherwise, the texture may fall apart. Do not cook it over high heat for long; brain cooks very quickly. Allergen: Contains milk and dairy products. Check packaged ingredient labels for other allergens.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
