Fried Lamb Brain



Servings: 2
Units: US | Metric
1 lamb, brain
1 tablespoon vinegar
2 eggs, beaten
1/2 cup flour
1/2 cup onion, sliced
1 teaspoon salt
2 tablespoons parsley, separated
1 teaspoon extra virgin olive oil
1 tablespoon lemon juice


Place lamb brains in a bowl with cold water for at least 2 hours. Change the water every half hour, until the brains are thoroughly cleansed.
Place brains in a saucepan with fresh water, add onions, salt, vinegar and 1 tablespoon of parsley.
Bring to a boil and then immediately remove the brains and place in a paper towel to drain.
Cut into four pieces and season with a little olive-oil, lemon juice, and parsley.
Roll the brains in flour, dip in egg, and fry in a skillet with oil, over medium heat for 7-8 minutes.

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