Tom Kitchin Lamb's Tongue SaturdayKitchenRecipeSearch.co.uk

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

Clean the lamb's tongue under cold water to remove any impurities.

Place the tongue in a large pot and cover with water.

Add salt, bay leaves, peppercorns, onion, carrot, celery, and garlic to the pot.

Bring the water to a boil over medium heat, then reduce to a simmer.

Cook the tongue for 2-3 hours until tender, skimming off any foam that rises to the surface.

Once cooked, remove the tongue from the pot and let it cool slightly.

Peel off the outer skin of the tongue while it is still warm.

Slice the tongue into thin pieces for serving.

In a separate saucepan, melt butter and stir in flour to make a roux.

Gradually whisk in milk to create a smooth sauce, cooking until thickened.

Add lemon juice and mustard to the sauce, adjusting seasoning to taste.

Serve the sliced tongue with the sauce poured over, garnished with fresh herbs.

Cooking Techniques

Spice Level:

Allergens