Spring lamb with coriander salad


Lamb takes centre stage, served on a fresh coriander salad.


For the lamb's tongue

  • 1 lamb's tongue
  • leftover uncooked vegetables, cut into large chunks

For the coriander sauce

  • 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

For the coriander salad