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MarinatedLambs' Brains

Lebanese.Chef's picture
Ingredients
  Lamb brains 6
  Salt To Taste
  Water 1 Cup (16 tbs)
  Vinegar 1 Teaspoon
  Lemon wedge 1
  Olive oil 1 1⁄4 Cup (20 tbs)
  Lemon juice 1 1⁄2 Cup (24 tbs)
  Chopped spring onions 1⁄2 Cup (8 tbs)
  Pepper To Taste
  Finely chopped parsley 1⁄4 Cup (4 tbs)
Directions

If brains are fresh, remove skin (this is easier if soaked for half an hour in cold water, a little salt and a tablespoon of vinegar).
If brains are frozen, leave un-skinned as the skin will be too difficult to remove .
Simmer brains gently in salted water with a teaspoon of vinegar and a lemon wedge until tender for approx 10-15 minutes.
Drain well and cool.
Cut brains into narrow strips and place in a small serving dish.
Make a mixture with the olive oil, lemon juice, spring onions and pepper.
Adjust salt.
Pour over the brains, garnish with chopped parsley, and refrigerate.
Serve chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Fried
Cook Time: 
20 Minutes
Servings: 
1

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