Baked Lambs’ Brains with Feta, Smoked Paprika & Labne from The Sugar Club Cookbook by Peter Gordon
Here is a delicious combination of tastes – salty, spicy, sharp and rich – that makes a great starter for the winter. It was a favourite of Frances Lang, a photographer friend. As she said,...
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Ingredients
- 300ml (11fl oz) labne
- 6 poached lambs’ brains, divided into 12 lobes; cut each lobe in half
- Freshly ground black pepper
- 300g (11 oz) feta, coarsely grated
- 50ml (1¾fl oz) extra virgin olive oil
- 2 teaspoons sweet smoked paprika
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