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Marinated lamb tongues
2 lb. lamb tongues
1 onion
1 stick celery
1 carrot
1 slice lemon
1 bay leaf
1/4 cup virgin olive oil
1 to 2 oz. wine vinegar
1/4 cup thinly sliced onions
1/8 cup chopped parsley
2 to 4 cloves garlic, minced
Salt
Pepper, coarsely ground
Put tongues, whole onion, celery, carrot, lemon, and bay leaf in
salted water and simmer for 2 hours or until lamb is tender. When
done, remove tongues, cool, trim, and peel. Slice into 1/4 thick
pieces. Slicing on the diagonal will give better looking, longer
pieces. Place into marinade made of the rest of the ingredients.
Place in refrigerator for 4 hours. Remove 1/2 hour before serving.
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Lamb Tongue 01