Ingredients

• 2 piece lamb brain
• 3 tbsp white vinegar
• 2 piece bay leaves
• 1 tsp salt
• 4 tbsp olive oil
• 3 tbsp lemon juice
• 1 bunch fresh parsley
• 1/2 bunch fresh dill
• 1/2 piece red onion
• 1/2 tsp black pepper

Instructions

1. Clean the brains

   Rinse the lamb brains under cold running water for 2-3 minutes. Gently remove any visible blood vessels and membrane using your fingers or a small knife. Soak in cold water with 1 tbsp vinegar for 15-20 minutes until the water runs clear. Do not press or squeeze the delicate tissue as it will break apart.

2. Prepare poaching liquid

   Fill a medium saucepan with water and add 2 tbsp vinegar, bay leaves, and salt. Bring to a gentle boil over medium heat for 2-3 minutes until the water is bubbling steadily. The vinegar helps firm the protein and removes any remaining impurities. Do not use high heat as rapid boiling will make the brains tough.

3. Poach the brains

   Carefully lower the cleaned brains into the simmering water. Reduce heat to low and poach gently for 12-15 minutes until they feel firm to the touch and have turned completely white. The water should barely bubble, not boil vigorously. Do not overcook or they will become rubbery and dry.

4. Cool and slice

   Remove brains with a slotted spoon and place on a clean plate. Let them cool at room temperature for 10-15 minutes until you can handle them comfortably. Slice carefully into 1cm thick pieces using a sharp knife. Do not slice while hot as they will crumble and lose their shape.

5. Prepare vegetables

   Finely chop the parsley and dill, removing thick stems. Slice the red onion into paper-thin half-moons using a sharp knife. Rinse the sliced onion in cold water for 1-2 minutes to remove the harsh bite, then pat dry. Do not skip rinsing as raw onion can overpower the delicate brain flavor.

6. Make dressing

   Whisk together olive oil, lemon juice, and black pepper in a small bowl for 1 minute until well combined. The mixture should be bright yellow and slightly emulsified. Taste and adjust lemon juice if needed for proper acidity. Do not add salt yet as it can draw moisture from the brain.

7. Assemble salad

   Arrange brain slices on a serving platter. Sprinkle chopped herbs and onion slices over the top. Drizzle the lemon dressing evenly over everything and let stand for 5-10 minutes to allow flavors to meld. Do not toss or mix aggressively as the brain pieces are very delicate and will break.

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