Cervelles d'agneau meunières

Method

1. Rinse the lamb brains under cold water and pat dry.
2. Dredge the brains in flour, shaking off excess.
3. In a large skillet, melt 2 tbsp butter over medium heat. Add the brains and cook until golden brown, about 3-4 minutes per side. Remove and set aside.
4. In the same skillet, add the remaining butter and sauté the shallots until softened, about 3 minutes.
5. Pour in the white wine and bring to a boil, scraping up any browned bits from the bottom of the pan.
6. Return the brains to the skillet and simmer for 5-7 minutes, allowing the sauce to thicken.
7. Season with salt and pepper, and garnish with chopped parsley before serving.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.