Lamb Brain Meunière

Method

1. Clean the lamb brains by rinsing under cold water and patting them dry with paper towels.
2. Place the flour in a shallow dish and coat the brains evenly.
3. In a large skillet, melt 3 tbsp of 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 translucent, about 3 minutes.
5. Pour in the white wine and let it reduce by half, scraping up any browned bits from the bottom of the pan.
6. Return the brains to the skillet and cook for another 5-7 minutes, allowing the sauce to thicken and coat the brains.
7. Season with salt and pepper, and finish with a sprinkle of chopped chervil or 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.