Roasted lamb's head
Last updated 6/12/2012 1:01:30 AM. Recipe ID 24802. Report a problem with this recipe.
Title: Roasted lamb's head
Categories: Chinese, Lamb, Ceideburg 2
Yield: 1 Head
1 Lamb's head, skinned and
1/3 c Olive oil
1/4 c Red wine
1 1/2 ts Crushed oregano
2 Cloves garlic, finely
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.
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