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Roasted Lamb's Head

Recipe name:
Roasted Lamb's Head

Recipe category:
Lamb

What are your thoughts about this delightful dish?

Recipe detials:

1 's head, skinned and -cleaned 1/3 c Olive oil 1/4 c Red wine 1 1/2 ts Crushed oregano 2 Cloves garlic, finely -chopped 1/2 ts Salt 1/2 ts 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. From "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974. Posted by Stephen Ceideburg November 7 1990.

Your opinion:
What do you like / dislike about the recipe? Did it come out the way you expected it?

Roasted Lamb's Head

You know I was thinking roasted lamb's head should have been analyzed without delay maybe that hopefully get so I can decide for myself.