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What You Need:
(To Serve: 8)
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2 lamb brains (1 pound)
2 tablespoons white vinegar
¼ cup olive oil
3 tablespoons fresh lemon juice
Salt and pepper to taste
½ cup finely chopped dill or flat-leaf parsley
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Translate this recipe:
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| How To Cook: |
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1. Wash brains thoroughly and soak in lukewarm water for 10 minutes. With sharp knife, remove membranes. Rinse.
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2. Place brains in boiling salted water to cover; add vinegar and simmer, covered, for 20 to 30 minutes, or until soft. Drain.
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3. Cut into ½-inch cubes and let cool. Add olive oil, lemon juice salt, pepper and dill or parsley.
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4. Marinate 4 hours or overnight. Serve at room temperature or cold.
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