Pickled Lamb Tongue with Radish Top Gribiche and Fried Lamb Heart

Adapted by StarChefs.com
May 2013
Yield: 14 to 16 servings


2½ quarts water
1 cup salt
1 tablespoon curing salt
Pickled Lamb Tongue
3 quarts and 1 cup water
14 to 16 lamb tongues
5 cups Champagne vinegar
4 tablespoons salt
3 cups sugar
1 tablespoon mustard seeds
1 tablespoon cumin
1 tablespoon white peppercorns
1 tablespoon black peppercorns
1 tablespoon coriander
1 tablespoon fennel seeds
Egg Yolk Sauce
3 egg yolks
Radish Top Gribiche
1 tablespoon minced shallots
1 teaspoon capers
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
2 tablespoons chopped radish tops
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
4 tablespoons chopped cooked egg white
½ cup extra virgin olive oil
Fried Lamb Heart
1 lamb heart, thinly sliced
To Assemble and Serve
1 head puntarelle
1 Misato rose radish
lemon vinaigrette


For the Brine:
In a large saucepan, combine water, salt, and curing salt and bring to boil. Remove from heat, stir salt to dissolve, and cool completely.

For the Pickled Lambs' Tongues:
In a non-reactive container submerge lambs' tongues in Brine. Refrigerate 24 hours. Rinse brined tongues under cool water. In a large pot, combine tongues, 2½ quarts water, 2 cups Champagne vinegar, and 3 tablespoons salt; bring to boil. Reduce heat to low and simmer 2 hours, until tongues are tender. Rinse tongues and remove outer membrane.

In a large saucepan, combine remaining 3 cups water, 3 cups vinegar, and 1 tablespoon salt with the sugar, mustard seeds, cumin, peppercorns, coriander, and fennel seeds, bring to boil. Remove from heat and cool completely. Submerge cooled, poached lambs’ tongues in the pickling liquid and refrigerate overnight.

For the Egg Yolk Sauce:
In a medium bowl set over a double boiler, whisk egg yolks until they start to thicken, 3 to 5 minutes. Cool down in over an ice bath, season, and transfer to a piping bag. Reserve in refrigerator.

For the Radish Top Gribiche:
In a medium bowl, toss to combine shallots, capers, cilantro, parsley, radish tops, vinegar, mustard, egg, and olive oil.

For the Fried Lamb’s Heart:
Heat fryer oil to 350°F. Fry lamb heart slices until crisp. Season and drain on paper towels until cooled. Store in an airtight container.

To Assemble and Serve:
In a medium bowl, toss puntarelle and radish and dress with lemon vinaigrette. Cut a Pickled Lamb's Tongue on a bias into 4 or 5 bite-sized pieces. In a small bowl, combine tongue with 1 tablespoon of Radish Top Gribiche and toss to coat. Deposit dots of Egg Yolk Sauce, of varying sizes, down the center of a rectangular plate. Arrange pieces of tongue, along with dressed puntarelle and radish slices, on plate. Garnish with Fried Lamb’s Heart.