A simple, delicately textured offal recipe made by lightly boiling lamb brain first and then sautéing it in butter and garlic. The short cooking time preserves the brain's characteristically soft texture.
Boil the lamb brain in lemon-squeezed water for 10 minutes and clean off the membrane.
Cut the cleaned brain into thick slices.
Sauté crushed garlic in butter, add the slices, and cook for 4-5 minutes until both sides are lightly browned.
Sprinkle with red pepper flakes and salt, top with chopped dill, and serve hot.
Important: Be sure to boil the brain in lemon water and clean off its membrane before cooking, otherwise the texture may fall apart. Caution: don't leave it on high heat for long, brain cooks very quickly.
If you keep the knife wet while slicing the brain, it falls apart less during cutting.
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