Lovely Lamb Tongues

by Jefferson Munroe

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
Lovely Lamb Tongues

Sybil Teles

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.
Serve with tomato jam and enjoy.