Roasted lamb's head

Yield: 1 head

Measure Ingredient
1 Lamb's head, skinned and cleaned
⅓ cup Olive oil
¼ cup Red wine
1½ teaspoon 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 occasionally. Bake in a 325F oven for 1½ 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.

Posted by Stephen Ceideburg November 7 1990.

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