Roasted Lamb's Head
Yield
1 headPrep
140 minCook
90 minReady
230 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
lamb
head, skinned and cleaned |
*
|
| ⅓ | cup |
olive oil
|
|
| ¼ | cup |
red wine
|
*
|
| 1 ½ | teaspoons |
oregano
crushed |
|
| 2 | each |
garlic
cloves, finely chopped |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
lamb
head, skinned and cleaned |
*
|
| 79 | ml |
olive oil
|
|
| 59 | ml |
red wine
|
*
|
| 7.5 | ml |
oregano
crushed |
|
| 2 | each |
garlic
cloves, finely chopped |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
Directions
Remove eyes and tongue of lamb's head.
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.
