BRAINS WITH BLACK BUTTER

4 sets lamb brains 1 teaspoon salt 1/4 cup (35g) flour 125g butter

1 large (500g) leek, sliced

1 tablespoon brown sugar

2 cloves garlic, crushed

150g button mushrooms, quartered 2 teaspoons finely fresh tarragon leaves

Place brains in large bowl, cover with cold water; gently stir in the salt. Cover; refrigerate overnight.

Drain brains; halve each set. Using scissors, carefully remove membranes and veins. Place brains in medium pan, cover with cold water; bring to boil, uncovered, then simmer, uncovered, 2 minutes. Drain brains; discard cooking liquid. Pat brains dry with absorbent paper; toss in flour.

Heat a third of the butter in large pan; cook leek, stirring, until browned and soft. Stir in sugar until dissolved; remove leek mixture from pan, cover to keep warm.

Heat half the remaining butter in same pan; cook garlic and mushrooms, stirring, until mushrooms are tender. Stir in tarragon; remove mushroom mixture from pan, cover to keep warm.

Heat remaining butter in same pan until it foams; cook brains, uncovered, until browned both sides and cooked through. Add mushroom mixture; stir gently to combine. Serve immediately on hot leek mixture.

SERVES 4

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HONEY MUSTARD PARTY RACK

A “party” rack of iamb is an uncut whole rack, averaging 13 ribs in total.

1/3 cup honey

I1/2 tablespoons seeded mustard

2 cloves garlic, crushed

1 teaspoon soy sauce

2 teaspoons lime juice

2 lamb party racks (13 cutlets to each rack)

Combine honey, mustard, garlic, sauce and juice in large bowl; add lamb, coat in marinade. Cover; refrigerate 3 hours or overnight. [Can be refrigerated, covered, up to 2 days, or frozen, at this stage.] Place lamb racks in large oiled baking dish; reserve marinade. Bake racks, covered, in hot oven 15 minutes. Brush racks with reserved marinade; bake, uncovered, about 20 minutes or until browned all over and cooked as desired.

SERVES 4 TO 6

Opposite above Liver and bacon Opposite Brains with black butter Above Honey mustard party rack


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