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.