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1. Soak TONGUES in cold water for 4 hours (if you have time).
2. Put Tongues in a pot with plenty of cold water and bring to a boil for 15 minutes. Pour out, clean the pot and refill with cold water, the Tongues and 1/2 T Lemon Juice. Bring to a boil and simmer for 1 hour..
3. Let Tongues stand in the broth until just cool enough to handle, then peel off skins (it's much easier than when cold) and return to broth, cool well, then chill thoroughly in the refrigerator.
4. When Tongues are thoroughly chilled, remove them from the broth and slice about 1/8 inch thick or as desired.
5. Defat the broth. If it's been chilled enough just pour it through a fine mesh strainer.
6. Chop ONIONS quite small. Crush GARLIC and chop fine. Mix.
7. Mix All + items.
8. Squeeze LEMON JUICE.
9. In a sauté pan heat Oil and fry Onion mix stirring until translucent, then pour in 2 cups of the Tongue Broth. Bring up to a simmer.
10. Mix in Seasoning mix, Lemon Juice, and Lamb Tongues. Simmer covered for about 20 minutes.
11. Serve warm.