Tender lamb tongue

Recipe from: 10/1/1994 12:00:00 AM
Ingredients 13
Servings 0
Time

Ingredients

  • 8
    lamb tongues
  • 6
    peppercorns
  • 2
    bay leaves
  • pinch of salt and pepper
  • 2
    onions (chopped)
  • 2
    Litres
    cold water
  • VINAIGRETTE
  • 150
    ml
    olive oil
  • 15
    ml
    lemon juice
  • 50
    ml
    raspberry vinegar
  • 1
    orange, rind
  • 50
    ml
    chopped pecan nuts
  • a little French mustard
 

Method

 
1. Place tongues, peppercorns, bay leaves, salt, pepper, onions and cold water in a large saucepan. 2. Bring to the boil and simmer until the tongues are tender (approximately 20 minutes). 3. Remove from the stock and peel them whilst warm. 4. Slice them lengthways, and serve warm with the vinaigrette and salad. 5. Mix all the vinaigrette ingredients together and warm slightly before pouring over tongues.
 

Read more on: lamb
 

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