Lamb's tongues are first boiled for hours in seasoned water and peeled, then quickly charred on the grill for a lightly crisp exterior and tender center. Grilling instead of frying makes this a heart-friendly alternative for a late-night tavern spread.
Put the lamb's tongues in a pan with the bay leaf, black peppercorns, salt and plenty of water. Cover and boil for 75 minutes, until tender enough to pierce with a fork.
While the boiled tongues are still hot, transfer them to cold water and use a knife to peel away the thin membrane.
Thinly slice the peeled tongues and toss with olive oil and lemon juice.
Char the slices on a preheated grill for about 4 minutes on each side.
Peel the tongues while they are still hot, as the membrane is harder to remove once cool. Do not overcook on the grill or the outside will become tough and rubbery.
Haşlama süresini 75 dakika yerine 90 dakikaya çıkardım, dilin kabuğu inanılmaz kolay ayrıldı. Izgarada 4 dakika yerine her tarafını 3'er dakika tuttum, dışı hafif çıtır kaldı ve lastik gibi olmadı.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
