Baked Lambs’ Brains with Feta, Smoked Paprika & Labne

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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.


  • 300ml (11fl oz) labne
  • 6 poached lambs’ brains, divided into 12 lobes; cut each lobe in half
  • 300g (11 oz) feta, coarsely grated
  • Freshly ground black pepper
  • 2 teaspoons sweet smoked paprika
  • 50ml (fl oz) extra virgin olive oil


Turn the oven to 200°C/400°F/Gas 6. Lightly oil six shallow oven-proof ramekins, put 2 teaspoons of labne in the bottom of each and place four halves of brain on the labne. Sprinkle the feta over them and grind some black pepper on top of this. Mix the remaining labne with the paprika and olive oil and spread lightly over the brains. Place the ramekins on a baking tray and bake for 6—10 minutes until the labne begins to bubble and the brains are hot. Serve at once – but be warned, they will be scalding.