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-> [Asian, Chinese, Ethnic, Lamb & Mutton, Roasted] -> [Roasted lamb's head Recipe] |
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Roasted lamb's head
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| Artist: |
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| Categories: |
Asian, Chinese, Ethnic, Lamb & Mutton, Roasted |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1
| | Lamb's head, skinned and | | | -cleaned | | 1/3
| cup | Olive oil | | 1/4
| cup | Red wine | | 1 1/2
| tsp | Crushed oregano | | 2
| | Cloves garlic, finely | | | -chopped | | 1/2
| tsp | Salt | | 1/2
| tsp | Freshly ground pepper |
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Procedures:
| 1 | Remove eyes and tongue of lamb"s head. | | 2 | Then parboil head in water to cover for 10 minutes. | | 3 | Simmer tongue for 30 minutes in salted water; skin. | | 4 | Return to lamb"s mouth. | | 5 | Make a marinade by combining remaining ingredients; pour over head while warm and marinate for 1 hour, turning occasionally. | | 6 | Bake in a 325f oven for 1 ?hours, basting from time to time. | | 7 | Place on a bed of parsley, surrounded by cherry tomatoes. | | 8 | Decorate with a garland of daisies. | | 9 | To serve, crack head down center and remove meat |
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