Lamb’s tongue with mustard and ciabatta crumb

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Lamb’s tongue with mustard and ciabatta crumb
Lamb’s tongue with mustard and ciabatta crumb

Keep 6-8 ramekins handy.

1. Put the tongues in a pressure cooker with the onions, cloves and bay leaves. Cover with water. Cook under pressure for 30-45 minutes or until the tongues are tender and done. Remove from the pot and allow to cool.

2. You can leave the skin on but cut away any sinew or cartilage. Slice the tongues thickly and layer in the ramekins.

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