1 lamb's head, skinned and cleaned ⅓ cup olive oil ¼ cup red wine 1-½ teaspoons crushed oregano 2 cloves garlic, finely chopped ½ teaspoon salt ½ teaspoon freshly ground pepper Remove eyes and tongue of lamb's head. Then parboil head in water to cover for 10 minutes. Simmer tongue for 30 minutes in salted water; skin. Return to lamb's mouth.
Make a marinade by combining remaining ingredients; pour over head while warm and marinate for 1 hour, turning occasional- ly. Bake in a 325 degree for 1-½ hours, basting from time to time. Place on a bed of parsley, surrounded by cherry tomatoes. Decorate with a garland of daisies. To serve, crack head down center and remove meat.
From "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974.
FROM: Stephen Ceideburg
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