Smoked Lamb Tongues

1.In a large bowl, whisk together the red wine, balsamic vinegar, olive oil, Dijon mustard, minced garlic, dried thyme, dried rosemary, salt, and black pepper to make the marinade.

2.Add the lamb tongues to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight, turning the tongues once or twice.

3.Preheat a smoker to 225°F (110°C).

4.Remove the lamb tongues from the marinade and pat them dry with paper towels.

5.Place the tongues on the smoker rack and close the lid. Smoke the tongues for 2 hours, adding the soaked applewood chips to the smoker box every 45 minutes.

6.After 2 hours, check the internal temperature of the tongues. They should be around 160°F (71°C). If needed, continue smoking until they reach the desired temperature.

7.Once the tongues are cooked, remove them from the smoker and let them rest for 10 minutes.

8.Slice the tongues and serve them with lemon wedges and a sprinkle of fresh parsley.