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.
How to Cook Brats in a Pressure Cooker
How to Cook Barbecue Chicken Drumsticks ...
How to Boil Conch in the Shell
How to Cook a Goose on the Grill
How to Grill Rack of Lamb
How to Cook Corned Silverside in a Slow ...
How to Cook Chicken in a Crockpot & ...
How to Cook Wild Boar Ribs
How to Cook Lamb Shanks in a Slow Cooker
How to Cook Sardines in a Pressure ...
How to Tenderize Gizzards
How to Can Jelly Using a Pressure Canner
How to Remove a Stuhrling Watch Band
How to Gargle With Sea Salt
How to Cook Beef Bones for Stock in the ...
How to Cook a Chuck Short Rib
Can You Cook Steak & Gravy in the ...
How to Cook Giblets in the Microwave
How to Cook Dried Chickpeas Without a ...
How to Cook a Beef Loin Tri Tip Steak ...
- Miss Vickie's Pressure Cooker Recipes: Step By Step Instructions For Using A Pressure Cooker
- The Pressure Cooker Gourmet: 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just Minutes; Victoria Wise
- 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.
Fred Decker is a trained chef and prolific freelance writer. In previous careers, he sold insurance and mutual funds, and was a longtime retailer. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. His articles have appeared on numerous home and garden sites including GoneOutdoors, TheNest and eHow.