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Lamb's brains Grenoblaise


  • Soak the brains in cold water with the juice of ½ lemon for a few hours. Drain well.
  • When ready, put the brains in a large heavy-bottomed pot with fresh water to cover well, the onion, a few parsley sprigs and the vinegar. Bring to the boil, turn off the heat and set aside to cool in the pot. Then drain well, separate each brain into two and remove the membranes.
  • Dust the brains in seasoned flour and gently fry in a layer of hot oil with a good knob of melted butter in a large heavy-bottomed pan until crisp and golden on both sides. Then arrange on a large platter or individual plates.
  • Add the juice of 1 lemon to the pan with 2 tbsp chopped parsley, the capers, spring onions, wedges of 1 lemon, a good dollop of butter and the cornichons. Mix well and gently cook until foaming, adding a little more butter if needed. Then spoon the sauce over the brains and serve.



  • 4-6 sets of lamb’s brains
  • 3 lemons
  • ¼ onion, roughly chopped
  • ½ bunch fresh parsley
  • a good splash of white wine vinegar
  • plain flour
  • sea salt & freshly ground pepper
  • olive oil
  • butter
  • 2 tbsp rinsed, chopped capers
  • 2 spring (green) onions, chopped
  • 4 cornichons (baby gherkins), diced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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