+
Home Cooking

Lamb Brains - No Gross Out Intended

caiatransplant | Jul 17, 201512:40 PM     21

Hi All:

When I was little, my old country French mom would occasionally buy lamb brains from our local butcher shop (back when there were butcher shops). She would remove the membranes in cold running water, then place them in a pan with water, a little salt and a little vinegar and simmer until done, about 5 minutes or so. She would then remove them to a plate, slice them and put a pat of butter on each slice. They were WONDERFUL!!

Well, I recently had lamb brains on the brain (sorry) and bought 3 of them, shipped frozen from a farm. I intend to make the above recipe for tonight's dinner (good thing Husband is not home) but am wondering if anyone out there likes brains and, if so, how do you prepare them? I've seen a lot of fried brain recipes but am wondering if anyone has a European background that provided a different way to prepare them? All comments appreciated (even eeewwwwww:)).

Thanx, PAT

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Treat Yourself to Tapas at Home for a Virtual Spanish Vacation
Explore

Treat Yourself to Tapas at Home for a Virtual Spanish Vacation

by Jessica Merritt | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

Throw an Italian Aperitivo That Will Put Summer Happy Hours to Shame
Entertaining

Throw an Italian Aperitivo That Will Put Summer Happy Hours to Shame

by Pamela Vachon | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

11 Grilled Chicken Recipes with Global Flavors for BBQ That's Never Boring
Recipe Round-Ups

11 Grilled Chicken Recipes with Global Flavors for BBQ That's Never Boring

by Caitlin M. O'Shaughnessy and Jen Wheeler | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

11 International Sauces to Enliven Your BBQ, from Aji Verde to Zhoug
Recipe Round-Ups

11 International Sauces to Enliven Your BBQ, from Aji Verde to Zhoug

by Pamela Vachon | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.