1 lamb's head, skinned and cleaned
1/3 cup olive oil
1/4 cup red wine
1 1/2 teaspoon 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 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.
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