Description
A decadent dish featuring tender lamb tongues poached in a rich butter sauce.
Ingredients
Scale
- 4 lamb tongues
- 1 cup unsalted butter
- 2 cloves garlic, minced
- 1 lemon, zest and juice
- 1 tablespoon fresh thyme
- 1 teaspoon black peppercorns
- Salt to taste
Instructions
- Clean the lamb tongues under cold water and remove any hair.
- In a large saucepan, melt butter over low heat.
- Add garlic, lemon zest, thyme, and black peppercorns to the melted butter.
- Submerge the lamb tongues in the butter mixture.
- Cook gently for about 2-3 hours until tender.
- Remove tongues and let them cool before peeling the skin off.
- Slice and serve with a drizzle of the poaching butter.
Notes
- Can be served with a fresh salad or on toast.
- Adjust seasoning according to preference.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Dish
- Method: Poaching
- Cuisine: French
Nutrition
- Serving Size: 1 tongue
- Calories: 350
- Sugar: 0g
- Sodium: 200mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 60mg