A recipe for Roasted Lamb's Head. Follow the simple recipe instructions for Roasted Lamb's Head shared by other home cooking experts.
Ingredients1 Lamb's head, skinned and cleaned
1/3 c. Olive oil
1/4 c. Red wine
1 1/2 Tsp. Crushed oregano
2 Cloves garlic, finely chopped
1/2 Tsp. Salt
1/2 Tsp. Freshly ground pepper
DirectionsRemove 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 1974.
Posted by Stephen Ceideburg November 7 1990.