Title: Roast Lamb's Head
Categories: Lamb, Unusual, Meats
Yield: 4 Servings

Roasted Lamb's Head

1 lamb's head, skinned and cleaned 1/3 cup olive oil 1/4 cup red wine 1-1/2
teaspoons crushed oregano 2 cloves garlic, finely chopped 1/2 teaspoon salt
1/2 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 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.

FROM: Stephen Ceideburg