Main content

Loin of Lamb with Green Peas and Beans, Goat Cheese and Lamb's Brain Souffle


  • Lamb marinade

  • Southern Indian spice fragrant oil

  • Goats cheese and Lamb’s brain souffle

  • Tomato and Ginger Lamb jus


  • 1.

    1 x set of Lamb’s brains, remove blood membrane and blanch in acidulated water.

  • 2.

    Cut into cubes, marinate with ginger juice, yellow rice wine, light soy, oyster sauce, white pepper and chopped white of spring onion.

  • 3.

    50 gm Kervalla matured goats cheese passed through a fine drum sieve, 3 egg yolks & 4 egg whites ( whipped to maringue ) then folded into the above mixture.

  • 4.

    After the souffle has baked at 180 degrees Celcius , cool, refresh generously with lots of cream poured over the souffle.

  • 5.

    Bake again at 160 degrees for 20 mins just before serving.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Loin of Lamb with Green Peas and Beans, Goat Cheese and Lamb's Brain Souffle.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine