Jefferson Munroe’s Lovely Lamb Tongues

This recipe was part of an article entitled, “Tongue in your Cheek”, in Edible Vineyard’s Harvest 2011 issue. Jefferson Munroe, of The Good Farm, shared some of his favorite recipes centered around the tongue – lamb, ox, and cow – and we thought we’d continue the efforts to spread this wealth of culinary information.

To read the full article, click here:

Jefferson Munroe’s Lovely Lamb Tongues
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Serves: 6-10

The braising liquid does most of the flavoring in this recipe, while the grill crisps things up. I’ve accompanied the tongues with a gingery tomato jam, but anything from a spiced autumn olive jelly to minted rhubarb compote would make these delicious.
  • 6-10 lambs tongues (1 per person for an appetizer)
  • 5 cups chicken stock (enough to cover)
  • 1 head’s worth of garlic cloves, peeled
  • 1 bundle of fresh herbs (parsley, thyme, bay leaves) salt
  • 1 jar tomato jam

  1. Combine all the ingredients (except the tomato jam) in a small saucepot, making sure the tongues are underwater and the stock is salted to taste. Simmer for a little over two hours, until a knife easily penetrates the tongue. Remove the tongues from the braising liquid and when cool enough to handle, peel the skin off. Skewer the tongues and heat up the grill to medium high. Grill the tongues until the exterior browns and caramelizes a bit.
  2. Serve with tomato jam and enjoy.


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