A classic offal appetizer where boiled lamb brain is coated in flour, egg, and breadcrumbs and fried until crisp outside and soft inside. Its flavor really stands out when served with lemon slices.
Clean the lamb brain of its thin membrane and blanch for 10 minutes in boiling water with vinegar and salt; once blanched, drain and set aside to cool.
Slice the cooled brain about 1.5 cm thick.
Coat the slices in flour, then beaten egg, then breadcrumbs, in that order.
Fry the slices in hot oil for 2-3 minutes on each side until golden brown, then transfer to paper towels; serve hot with lemon. Caution: make sure the oil is hot enough, or the coating will burn before the inside cooks.
Allergen: contains wheat (flour/breadcrumbs) and egg, not suitable for those with gluten sensitivity. Important: Be sure to boil the brain and clean off its membrane before frying; raw brain is not suitable for direct frying.
Adding a pinch of vinegar to the boiling water helps the brain firm up and hold its shape, preventing it from falling apart while frying.
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