Lambs Brains Au-Gratin
Lambs Brains in a creamy sauce
Equipment
- Sunbeam Sear and Slow Cook 5 litre
- Saucepan on stove top
Ingredients
- 8 Lambs Brains
- 2 tsp salt + enough water to cover the brains (this makes the salt water soak)
- 6 tbsp butter
- 3 tbsp plain flour
- 1.5 tsp salt
- 1/2 tbsp dry mustard powder
- 1/4 tbsp 1/4 tbsp ground nutmeg
- 1 & 1/4 cup milk
- 1.5 tsp lemon juice
- 1 cup cheddar cheese, shredded
- 2.5 tbsp fresh parsley, chopped
- corn flour to thicken (mixed with a little water first)
Instructions
- Soak Brains in salt water for 1-1/2 hours then rinse until clear water runs from bowl. Place rinsed brains into the slow cooker.
- Place butter in medium saucepan on stove top over medium heat and heat until melted. Add in flour, salt, mustard and nutmeg and stir until smooth. Let cook for couple minutes until smooth, stirring occasionally. Slowly stir in milk and stir constantly until mixture thickens. Add lemon juice and cheese, stirring over medium heat until cheese has melted.
- Spoon sauce over the lambs brains in the slow cooker and gently stir to combine.
- Cook on low for 2-1/2 hours.
- Add parsley then thicken with a corn flour slurry to your liking.
Tried this recipe?Scroll Down To Share What You Think
