Ingredients

• 1 loin of lamb
• boned
• 4 tbsp olive oil
• 100g/3½oz unsalted butter
• 1 lamb’s kidney
• halved
• core removed
• salt and freshly ground black pepper
• 1 lamb's tongue
• leftover uncooked vegetables
• cut into large chunks
• 1 bunch fresh coriander
• roughly chopped
• ½ bunch fresh parsley
• roughly chopped
• 4 garlic cloves
• roughly chopped
• 6 cardamom pods
• seeds only
• pinch ground cumin
• ½ tsp caraway seeds
• 5 jalapeño peppers
• roughly chopped
• 100–200ml/3½–7fl oz olive oil
• 2 celery sticks
• finely chopped
• 1 shallot
• finely chopped
• ½ bunch fresh coriander
• finely chopped
• 2 tbsp olive oil
• 1 tbsp sherry vinegar

Directions

• For the lamb’s tongue
• bring a large saucepan of water to the boil
• add the tongue and your vegetables
• then return to a simmer and cook for 2½–3 hours. Remove from the heat and let the tongue cool in the water. Lift the tongue out of the water
• peel it and cut it in half lengthways. Strain and reserve the stock.
• Rub the lamb loin lightly with the oil and season well with salt and pepper. Preheat a griddle pan over a high heat and griddle the lamb for 8–10 minutes
• or until cooked
• turning regularly. Leave to rest for 5 minutes.
• Meanwhile
• heat half the butter in a small frying pan. Add the kidney and sauté for 3–4 minutes on each side
• or until cooked. Remove and set aside to rest.
• Heat the remaining butter in a heavy-based saucepan and sauté the cooked tongue cut side-down for 3–4 minutes
• until coloured and hot through. Set aside to rest.
• For the coriander sauce
• purée all the ingredients together with a pinch of salt and pepper in a food processor. Start with 100ml/3½fl oz oil and increase if needed.
• For the coriander salad
• mix the celery
• shallot and coriander together in a bowl. Combine the oil and vinegar in a small jar
• then pour this over the salad and season well with salt and pepper.
• To serve
• slice the lamb loin. Put half the slices in each of two shallow bowls with a piece of tongue and kidney. Ladle over some the tongue stock and drizzle over a little coriander sauce. Serve with the salad.