Brain in buerre noisette

Nose-to tail eating is trending almost as fast as farm to table. Michael Diacono makes a simple recipe using lamb brains.

Brain in buerre noisette


  • 150g lamb brains
  • 1 tbsp butter
  • Salt and pepper
  • A few sage leaves
  • 1 tbsp capers
  • 1 tbsp vinegar
  • Handful parsley, finely chopped


  1. Boil the brains in salted water for approx 12 mins until cooked through. Drain and set aside.
  2. Melt the butter in a pan and season with salt and pepper.
  3. Add the sage and allow the butter to cook until it turns a hazel colour.
  4. Add the brains and cook for a few mins until warmed through.
  5. Add the capers and the vinegar.
  6. Cook for another minute and serve immediately with fresh parsley.

This recipe first appeared on Gourmet Today TV, aired on TVM on 10 June 2017.

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