Pan-Fried Lambs’ Brains on Toast with Pear & Date Chutney


Preparation info

  • For


    Large Starters
    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

I love lambs’ brains, and it’s the combinations of this dish – textural as well as tastewise – that make it a firm favourite with offal lovers, myself included. With any brain dish you make proceed as in this recipe up to the poached stage. In some restaurants hours are spent peeling the outer membrane from the brain, which I think is a waste of time. For the toast use any good, dense bread that’s slightly stale. You’ll find chutney recipes in the section on relishes, but any good chutney w