Recipe - Roast Lambs Head

Roasted Lamb's Head

1 lamb's head, skinned and cleaned 1/3 cup olive oil One fourth cup red wine 11/2
teaspoons crushed oregano 2 cloves garlic, finely chopped One half teaspoon salt
One half teaspoon freshly ground pepper

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 occasional ly. Bake in a 325 degree
for 1One half 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.

FROM: Stephen Ceideburg