Blasted lamb in horseradish

Ingredients for Blasted lamb in horseradish

Instructions for Blasted lamb in horseradish

To prepare the Blasted lamb in horseradish recipe, please follow these instructions:

The tongues are spun with a fork, sprinkle plenty of salt and keep cold for 12 hours. Rinse for 10 minutes under running water.

The scallops are sautéed in a little of the butter. The vinegar is added and boiled almost away. The white wine and the tongues are added and steamed at low heat for 20 minutes under the lid.

The tongues are picked up and flared. The fund is boiled in to the leveler. Whip the flask with the rest of the butter, add the chopped watercress and season with finely chopped horseradish.

The dish is served with the cooked vegetables and small potato potatoes.