Roasted lamb tongue with green asparagus

Roasted lamb tongue with green asparagus

Lamb tongues roasted in garlic and herbs, served with asparagus, eggs, and crispy bread.


  • 500 grams Lamb tongue
  • 1 tablespoon Goose fat
  • 1 bulb Garlic
  • 2 sprigs Thyme
  • 2 sprigs Rosemary
  • 1 bunch Green asparagus
  • 2 slices farmhouse white bread
  • 2 pieces boiled eggs
  • 2 pieces Little Gem lettuce
  • Parmesan cheese
  • Olive oil
  • Orange
  • Butcher paper
  • Aluminum foil


  • 1. Wrap the lamb tongues with the goose fat, the entire bulb of garlic (halved), the thyme, and the rosemary in butcher paper and then in aluminum foil. Let them indirectly cook on the barbecue for 3 hours at 130 degrees Celsius.
  • 2. Let them cool, then peel the lamb tongues, cut them in half lengthwise, smear the flat side with some of the braising liquid, and grill over direct heat on the barbecue until grill marks appear.
  • 3. Season with salt and pepper and keep warm.
  • 4. Pre-roast the asparagus on the grill until slightly tender, season, and marinate with some olive oil, zest, and juice of an orange. Coat the bread with olive oil and grill until crispy on both sides.
  • 5. Cut the eggs into quarters and cut the Little Gem lettuce into large pieces.
  • 6. Divide the Little Gem lettuce and asparagus onto plates.
  • 7. Arrange the eggs and lamb tongues on top.
  • 8. Break the bread into "croutons" and sprinkle over the dishes.
  • 9. Finish with olive oil and pieces of Parmesan cheese.