Roasted Lamb's Head

Recipe Ingredients

1		Lamb's head - skinned and
1/3 cup	78ml	Olive oil
1/4 cup	59ml	Red wine
1 1/2 teaspoons	7.5ml	Crushed oregano
2		Garlic - finely
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly ground pepper

Recipe Instructions

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, 1974.

Source:
The Fine Art of Chinese Cooking by Dr. Lee Su Jan

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