The 1-Michelin-star lamb head dish: from the sheep to the table. Enrico Mazzaroni reveals the recipe

Lamb head and ribeye make for a spectacular dish: Enrico Mazzaroni’s gourmet take.

Servings: For 4 people

Ingredients

• 1 lamb sirloin (about 600 g)
• 1 lamb head
• Wild herbs, to taste
• Green sauce, to taste
• Extra virgin olive oil, to taste
• Breadcrumbs / Flour / Egg (for breading the brain)

Preparation

1. The Brain

1. Gently remove the brain from the lamb’s head.
2. Clean and wash it thoroughly.
3. Divide it into four equal portions.
4. Bread the portions, fry them in plenty of hot oil, and keep them warm.

2. The Sirloin

1. Thoroughly clean the lamb sirloin and cut it into four portions.
2. Grill the meat over hot coals for a few minutes, until the outside is golden brown and the center remains pink.
3. Remove from the grill and let the meat rest for a few minutes before plating.

Plating

1. Arrange the sirloin at the base of the plate.
2. Place a piece of fried brain on top of each portion.
3. Serve with steamed wild herbs and a drizzle of salsa verde.

Contact

Località Isola di San Biagio, 34, 63088 Montemonaco (AP)

Phone: +39 0736 856441

Website: www.ristoranteiltiglio.it