Lamb’s Tongues, Turnips & Bacon
August 3, 2009 § Leave a Comment
6 lamb tongues (rinsed in cold water)
1.5l chicken stock
1 whole head garlic, peeled
1 bundle fresh thyme & parsley
6 small, young turnips
Curly kale or rocket
Dollop of butter
16 shallots peeled and whole
600g streaky bacon chopped
Salt & pepper
Red wine vinegar
In a pan cover lambs tongues with stock
Add garlic and herbs
Bring to boil and gently simmer for 2 hours.
Remove tongues and peel.
While tongues cooling, add turnips to stock and cook until tender.
Return peeled tongues to stock and remove from heat.
In ovenproof frying pan melt butter and fry onions until just coloured.
Pop pan in med hot oven to roast for 15 mins.
Remove tongues from stock and slice lengthways.
In another pan melt a little butter and fry bacon until coloured.
Add tongues, turnips and allow to colour.
Add shallots and enought stock to cover halfway.
Bring to boil, add the greens and season.
Cover pan and simmer for 2 minutes.
Using straining spoon remove ingredients to a warmed deep plate.
Add enough to stock to make as dry or brothy as you wish.
Sprinkle a little vinegar on before eating.
Recipe via Nose To Tail Eating.