Crostini of Lambs’ Brains with Salsa Verde from Great British Chefs 2 by Adam Robinson
Make the salsa verde, as in the previous recipe and set aside. Put the lambs’ brains in a bowl under a dripping cold tap for about 6 hours, or until the blood h
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- salsa verde
- salt
- 1 garlic clove
- 1 shallot, chopped
- 6 peppercorns
- 1 sprig of parsley
- 1 sprig of thyme
- 1 bay leaf
- 1 clove of garlic, halved
- 5 slices of baguette
- 1 set of lambs’ brains per person
- 1 tablespoon white wine vinegar
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