Lebanese recipe for Lamb brains in butter (Nkha'at mi'leeye).
5 lamb brains
2 tablespoons milk
1/4 teaspoon salt
2 wedges lemon
2 wedges onion
4 tablespoons salt
2 tablespoons vinegar
Prepare the brains by removing the thin skin that covers the brains.(if you find this difficult put them in cold, salted water with a spoon of vinegar for 15 minutes).
Put the brains in a pot of cold water and add the lemon, salt, vinegar and onion.
Bring to the boil, reduce heat, and boil gently until tender
Prepare a batter from the egg, salt, milk and enough flour to bother the mixture. Put the prepared brains in the batter and saute them on all sides in a melted butter.