Sautéed star anise & ginger poached lambs’ brains on chickpea panizza & Asian greens


Preparation info

  • For


    main courses
    • Difficulty


Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

  • About

Lambs’ brains are an acquired taste, but they are really rich and delicious and they have a texture much like a firm creamy mousse. They take a little preparation, but nothing so hard that they aren’t worth it. The first time I ate them they were cooked in ‘burnt butter’ and had capers and lemon juice added to them, both of which cut through their richness. They were intriguing, but not amazing. Since then I’ve eaten brains in many ways, and my favourites are always when cooked with rich ar