Lamb's Tongue
In my recent lamb box from Sierra Farms I had Mel throw in a lamb's tongue. I've been wanting to recreate the Lamb's Tongue Salad from Flour + Water. The tongue is served whole over lightly dressed potatoes with salsa verde and a poached egg. For my version tonight, I sliced the tongue and omitted the egg since we were also having lamb steaks.
To prepare the tongue, I soaked it in cold water for a couple of hours. I then quickly sauteed a few slices of onion, chunks of carrot, and bay leaf in a touch of olive oil; added the tongue and covered all with water; and finally I tossed in a couple stems of parsley and three or four peppercorns. I cooked it all at a robust simmer for about 2 hours. I removed the tongue, cut out the center, and peeled off the outer skin. I sliced the tongue and put it over potato slices with a touch of salsa verde to top it off. Tasted terrific!
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