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How to Cook Lamb Tongue in a Pressure Cooker

by Fred Decker

Tongue isn't a meal for the squeamish, but serious cooks appreciate its rich flavor and surprisingly delicate texture. Beef tongues can weight up to 9 pounds and take long cooking, but lamb tongues -- at 4 or 5 to the pound -- provide a quicker and equally tasty meal. That's especially so if you prepare them in a pressure cooker, which can reduce your preparation time to less than 30 minutes.

Rinse any spots of blood from the lamb tongues under cold running water, then dry them with clean paper towels. Use a sharp knife to cut away any visible gristle.

Inspect the lid of your pressure cooker to ensure that its gasket is intact, and that the vents and pressure valve work freely and aren't clogged by cooking debris from the last use.

Place the lamb tongues in your pressure cooker along with any flavoring ingredients you wish, such as garlic, rosemary, bay leaves, coarse salt and fresh-ground pepper. Pour in 1/2 cup to 1 cup of water or a mixture of water and other flavorful liquids, such as wine or a mild vinegar. Lock the lid into place and slide the pressure cooker onto a medium-high burner.

Bring the pot to a boil and close the vent. Watch until the pressure gauge indicates 15 psi, then begin timing. Reduce the heat under your pressure cooker until it's simmering just vigorously enough to maintain the pressure.

Cook the lamb tongues for 10 minutes at 15 psi, then remove your cooker from the heat. Allow it to cool for 10 to 12 minutes. If the pressure has not completely released by that time, angle the pressure-release valve away from you and use it to release the remaining steam.

Open the lid and use a pair of tongs to remove the lamb tongues to a plate or bowl. Let them cool for a few minutes, until you can handle them comfortably with a gloved hand. Use the tip of a sharp knife to peel the skin from the lamb tongues, then slice them crosswise into medallions and serve them hot with your choice of sauce.

Items you will need
  • Paper towels
  • Sharp knife
  • Flavorings
  • Tongs
  • Plate or bowl

Tips

  • Leftover lamb tongue is good sliced cold for sandwiches. Alternatively, prepare extra lamb tongues and then bread and pan-fry the slices for a second meal.
  • Recipes for lamb tongue are hard to find, but most beef tongue recipes can easily be adapted for use with lamb. Cooking times are much shorter, but the flavorings and methods will be appropriate.

References

About the Author

Fred Decker is a trained chef and certified food-safety trainer. Decker wrote for the Saint John, New Brunswick Telegraph-Journal, and has been published in Canada's Hospitality and Foodservice magazine. He's held positions selling computers, insurance and mutual funds, and was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology.

Photo Credits

  • Visage/Stockbyte/Getty Images