Directions

To Prep

1. Combine the mayonnaise with the yuzu juice and set aside.
2. In a large pot, combine all of the poaching ingredients except for the lamb brains. Bring them to a boil and let simmer for about 15 mins.
3. Carefully place the lamb brains in to the pot and let them poach for about 5 mins.
4. Remove the lamb brains from the pot and let them drain on a wire rack or paper towels. When the brains are cool enough to handle, halve them and remove any unwanted pieces.
5. In a small mixing bowl, add the flour, salt and pepper, and whisk together. In another small bowl, combine the eggs and the milk and mix thoroughly. Finally, in a large mixing bowl pour in the breadcrumbs.
6. Coat a lobe in the flour mixture before dredging it in the egg and then crumbing it with the panko breadcrumbs.
7. Return the brain back in to the egg and then back in to the panko to add another layer to the crust. Repeat this process with the remaining lobes.

To Cook

1. In a large pot, pour enough oil to deep fry the brains. Heat the oil over a high heat until it reaches 180°C.
2. Fry the brains in batches until the crust becomes a deep brown colour. Drain the brains on a wire rack or paper towels to remove the excess oil.
3. Serve with the yuzu mayonnaise.