Lamb Brains with Whey and Dill from Meat Manifesto by Andy Fenner
Try to not give up on this recipe before you’ve begun. Yes, lamb brains are a delicacy, and yes, they’re hard to track down (even from the most dedicated nose-to-tail butchers), but persist....
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Ingredients
- 1 tub (500 g) plain, extra thick Greek-style yoghurt
- cake flour, enough to dust the brains
- 2 whole lamb brains, 150g each, cleaned
- 4 Tblsp dried mixed herbs
- Salt, to season
- canola oil, enough for a 2 cm layer in a deep pan
- 2 egg yolks, beaten
- 2 cups breadcrumbs
- 1½ Tblsp butter
- 2 Tblsp dill, fresh
- 4 slices sourdough, toasted in a griddle pan
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