• 50 g (1¾ oz) white sesame seeds
• 40 g (1½ oz) parsley seeds
• 20 g (¾ oz) linseeds (flaxseeds)
• 10 g (¼ oz) salt

Heat a dry frying pan over medium heat and lightly toast the sesame seeds for 2-3 minutes, shaking the pan regularly. Remove from the pan and lightly toast the parsley seeds and then the linseeds. Let all the seeds cool, then mix together with the salt and crush lightly. Use to coat the fried lamb brains.