+
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

7 Helpful Produce Subscriptions You Should Know About
Food News

7 Helpful Produce Subscriptions You Should Know About

by Amy Schulman | As Americans hunker down in their homes to practice social distancing, you may be wondering how you...

These Bright Kitchen Accessories Are Perfect For Spring
Shop

These Bright Kitchen Accessories Are Perfect For Spring

by Brittany Loggins | The change of seasons, no matter what else is going on, always makes us want to freshen things up...

Find Comfort in This Korean Spicy Silken Tofu Soup
Food News

Find Comfort in This Korean Spicy Silken Tofu Soup

by James Park | Spicy silken tofu soup, often called soondubu jjigae, is one of the most beloved soups in Korean cuisine...

Pasta Grannies Is the Heartwarming YouTube Channel We All Need Right Now
Table Talk Podcast

Pasta Grannies Is the Heartwarming YouTube Channel We All Need Right Now

by Hana Asbrink | Welcome to Chowhound's Table Talk podcast, where Executive Editor Hana Asbrink chats with some of...

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.