LAMB BRAINS MEUNIÈRE

SERVES 6

10 MINUTES PREPARATION TIME

15 MINUTES COOKING TIME

6 lamb brains

60 ml (2 fl oz/¼ cup) white vinegar

2 tablespoons plain (all-purpose) flour

100 g (3½ oz) butter, chopped

2 tablespoons sunflower oil

Salt and pepper

THE BRAINS

Soak the brains for 10 minutes in a bowl of water with half of the vinegar. Drain then rinse carefully and gently remove any membranes enveloping them.

Poach the brains for 5 minutes in a saucepan of simmering water with the remaining vinegar. Rinse and thoroughly pat dry with paper towels.

COOKING

Place the flour in a shallow bowl and dust the brains. Melt 40 g (1½ oz) of the butter with the sunflower oil in a large frying pan over a medium heat. Brown the brains for 5 minutes then keep warm in front of a lit oven.

Wash the frying pan and make a beurre noisette with the remaining butter by cooking it over a medium heat, swirling often, until the butter turns a nut-brown colour. Toss the brains in this butter until reheated then season and serve immediately.

SERVE WITH

Steamed potatoes.