Trying exotic food has always been my hobby; I pan-fried the lamb brain, which I got from my butchering lamb class, last night for dinner. While some of the images may have already grossed you out, I still can’t get over the creamy and soft texture of the brain. Making a delicious brain dish is all about adding the flavors: salty, sweet, and acidic. First, I caramelized shallots and sautéed sweet peas with balsamic vinegar, then I sautéed garlic and capers; they provided all the essential flavors to make the brain tasty. For the brain, I poached it for 30 seconds in vegetables stock, made with half of an onion and a few stalks of scallion. I coated the poached brain with all-purpose flour before pan-frying each side for 3 minutes. (If you have been reading my entry until point, I salute you.) Besides adding proper flavors, a great tasting brain needs to be crispy outside to balance the creamy texture inside. Lamb brain has definitely made onto Guinea Pig’s casual dining menu.

Fresh brain needs to be stored in milk. This brain was kept in my organic milk for 24 hours before I turned it into dinner.

If I didn’t tell you this was fried lamb brain, what would you have though it was? Looks like grilled chicken!

Sautéed vegetables with pan-fried lamb brain, and a touch of white wine vinegar at the end to lift the overall flavor of the dish.

That is pretty!