Lamb Tongue

Tongue might look challenging but it is tender, delicate, and very delicious.

 

Lamb tongues, trimmed of any “hair” and extra gristle

Cold water

Peppercorns

1 bay leaf

½ teaspoon fennel seeds

Salt

1 chopped onion

2 stalks chopped celery (if you have the tops, that’s even better)

Unsalted butter

 

Trim the tongues. Simmer them in a large pot of water with the flavorings for 1-2 hours. When a fork easily enters them, they are done. But don’t rush the process! You want them soft and only slightly chewy. Remove, let cool, then peel them with your hands and/or a paring knife. Slice thin, and saute briefly in butter. Arrange them on a plate, salt lightly, and enjoy.

 

Follow Licking the Bowl
Facebooktwitterrssinstagram

Share:Facebooktwittergoogle_plusredditpinterestmail