David Reamer
Lamb Tongue Fries with Rosemary Ketchup, adapted from Le Pigeon: Cooking at the Dirty Bird by Gabriel Rucker & Meredith Erickson with Lauren & Andrew Fortgang.
magnify Click image to view more.

Lamb Tongue Fries with Rosemary Ketchup

Le Pigeon: Cooking at the Dirty Bird, Gabriel Rucker & Meredith Erickson with Lauren & Andrew Fortgang - December 9th, 2013

This recipe has been adapted from Le Pigeon: Cooking at the Dirty Bird by Gabriel Rucker & Meredith Erickson with Lauren & Andrew Fortgang―a book featured in Words-to-Table Cooking, Food Arts' yearly roundup of chef-authored cookbooks.

“We had these fries on the menu for about one week when Andy Ricker, the chef/owner of Pok Pok, came in to eat. He was loving the fries—until he bit into the bullet that had taken down that particular lamb. He politely put it on a bread plate and handed it back to Eric, our sous chef. All this is to say we’re extremely fastidious when cleaning our tongues, and even more so now, if that’s possible. And you should be too.”

Makes 1 large bowl (advance preparation required)

LP ketchup:
Makes 2 cups

  • 1/4 cup (60ml) apple cider vinegar
  • 1/2 cup (70g) yellow onion, diced
  • 1/8 tsp. ground clove
  • 1/8 tsp. ground allspice
  • 6 black peppercorns, ground
  • 1/8 tsp. mustard powder
  • 1/4 cup (50g) brown sugar, firmly packed
  • 1 14 oz. can (440g) crushed tomatoes
  • 1 clove garlic, minced
  • 1 tsp. kosher salt

Combine vinegar and onion in heavy saucepan over medium heat; simmer 5 minutes; add cloves, allspice, peppercorns, and mustard powder; simmer 1 minute; add brown sugar, tomatoes, garlic, and salt; reduce heat to medium-low; cook until thick and aromatic (about 45 minutes); remove from heat; puree in blender; refrigerate in airtight container up to 10 days.

Spicy rosemary ketchup:
Makes 2 cups

  • 1 Tbsp. rosemary, minced
  • 1 Tbsp. olive oil
  • 1 tsp. Tabasco

Warm rosemary and oil in small sauté pan over medium-low heat, 2 minutes; transfer to bowl; fold rosemary oil into 2 cups LP ketchup (or other ketchup); add Tabasco; refrigerate in airtight container up to 10 days.

Assembly:

  • 10 lambs' tongues
  • 4 cups (1L) water
  • 2 cups (500ml) white wine
  • 1/2 yellow onion, sliced
  • 1 head garlic, halved
  • 3 sprigs rosemary
  • 1 tsp. red pepper flakes
  • 2 Tbsps. kosher salt
  • rice oil or vegetable oil (for deep frying)
  • 3 lg. eggs
  • 1/2 cup (125ml) whole milk
  • 1 1/2 cups (185g) all-purpose flour
  • 2 cups panko
  • spicy rosemary ketchup, for serving
  1. Heat oven to 350˚F/180˚C.

  2. Combine tongues, water, wine, onion, garlic, rosemary, red pepper flakes, and salt in large Dutch oven; cover and braise in oven until tongues are very tender when pierced with paring knife (about 4 hours); remove tongues from pan, discarding liquid; cool; peel and discard outer layers; refrigerate 2 hours; quarter tongues lengthwise; reserve.

  3. Heat oil in fryer or deep pot to 350˚F/180˚C.

  4. Whisk eggs and milk in small bowl; prep 3 bowls with flour, egg wash, and panko; coat, dip, and dredge tongues in that order, shaking off excess; working in batches of 8, fry tongues 2 minutes; remove; drain on paper towels; serve immediately with ketchup.