Title: Roasted lamb's head
 Categories: Chinese, Lamb, Ceideburg 2
      Yield: 1 Head
 
      1    Lamb's head, skinned and
           -cleaned
    1/3 c  Olive oil
    1/4 c  Red wine
  1 1/2 ts Crushed oregano
      2    Cloves garlic, finely
           -chopped
    1/2 ts Salt
    1/2 ts 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 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.