Side Pannel
Roast Lamb's Head
Roast Lamb's Head
- Recipe Submitted by ADMIN on 09/26/2007
Category: Lamb/Sheep, Meat
Ingredients List
- Roasted Lamb's Head
Directions
1 lamb's head, skinned and cleaned 1/3 cup olive oil 1/4 cup red wine 1-1/2
teaspoons crushed oregano 2 cloves garlic, finely chopped 1/2 teaspoon salt
1/2 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 1-1/2 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.
From "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101
Productions. San Francisco, 1974.
teaspoons crushed oregano 2 cloves garlic, finely chopped 1/2 teaspoon salt
1/2 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 1-1/2 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.
From "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101
Productions. San Francisco, 1974.
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