Roasted Lamb's Head


Course : Chinese
Serves: 1
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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


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