Baked Lambs’ Brains with Feta, Smoked Paprika & Labne

Preparation info

  • For


    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

Here is a delicious combination of tastes – salty, spicy, sharp and rich – that makes a great starter for the winter. It was a favourite of Frances Lang, a photographer friend. As she said, ‘It’s so you, Peter – such an odd combination, yet it works so well.’ Naturally, this dish is dedicated to her. You’ll find the labne. Prepare the brains as in the recipe.