A refreshing appetizer made by breaking boiled lamb brain into small pieces and blending it with olive oil, vinegar, garlic, and parsley. Served cold, it's a light and quickly prepared offal salad.
Clean the lamb brain of its membrane and blanch for 10 minutes in salted boiling water, then drain and let cool completely.
Cut the cooled brain into small cubes.
Prepare the dressing by mixing olive oil, vinegar, crushed garlic, salt, and black pepper.
Toss the cubed brain with the dressing and sprinkle with chopped parsley; let rest in the refrigerator for at least 30 minutes, then serve cold.
Contains no allergens. Important: After boiling the brain, let it cool completely before slicing; trying to cut it while hot will cause it to fall apart.
Adding a few drops of lemon juice to the salad both increases freshness and lightens the brain's heavy texture.
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