Roasted Lamb's Head

Course : Chinese
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

1 medium lambs head -- skinned and
1/3 cup olive oil
1/4 cup red wine
1 1/2 teaspoons crushed oregano
2 cloves garlic -- finely
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
 

Preparation / Directions:

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. From "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101 Productions. San Francisco, 197


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chinese Recipes