Lamb Brains in Toasted Seeds, Kale Juices and Soured Cream

Preparation info

  • Recipe for

    Four

Appears in

Biota

By James Viles

Published 2016

  • About

Method

The lamb brains here are soaked in milk and then dried and gently fried, giving them a superb texture. Their creaminess is enhanced by the crispness of the toasted seed coating and the sour astringent taste of the kale.