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Roasted Lamb's Head

  • 1serving

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 lamb's head -- skinned and 1/3 cup olive oil

  3. 1/4 cup red wine

  4. 1 1/2 teaspoons crushed oregano

  5. 2 cloves garlic -- finely

  6. 1/2 teaspoon salt

  7. 1/2 teaspoon freshly ground pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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 1 1/2 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.

  3. From "Innards and Other Variety Meats". Jana Allen and Margret Gin.

  4. Productions. San Francisco, 197

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