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How To make Roasted Lamb's Head
1 Lamb'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.
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Greek Style Roast Leg of Lamb (Perfect for your Easter Table!!)
Printable Recipe:
Ingredients
1 leg of lamb, bone-in, about 7-8 pounds
10 or more garlic cloves, cut into slivers
2 onions, quartered
salt (about a half teaspoon per pound)
freshly ground black pepper
2 sprigs of fresh rosemary
1 cup of water
1/3 cup fresh lemon juice
1/4 cup olive oil
2 teaspoons dried crushed oregano,
Instructions
Preheat the oven to 350 °F, 180 °F.
Use a sharp knife to cut slits into the leg of lamb. Stick the garlic slivers into the slits.
Place the lamb in a large roasting pan.
Combine the lemon juice and olive oil together and pour it all over the lamb. Season the lamb on both sides with salt, pepper, and oregano.
Add the rosemarry sprigs and the onions to the pan. Pour the water into the pan.
Cover the lamb with a sheet of parchment paper and then tightly with aluminum foil.
Bake for 3-4 hours or until the meat is soft and almost falling off the bone.
Remove the foil and parchment and place the pan back into the oven and onto the middle rack. Turn the broiler element on and broil for 5-10 minutes or until the top is golden. Keep a close eye on it so that the lamb does not burn.
Serve with roasted lemony potatoes, tzatztki, and Mediterranean Rice pilaf. Enjoy and Kali Orexi!
Notes
Marinate the meat and insert the garlic cloves the day before serving. Keep it refrigerated and allow the meat to come to room temperature before roasting.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Cooking 1000 lamb heads in one hour and cooking recipe
In this video, we will be exploring the traditional dish, Kaleh Pacheh, a popular Iranian delicacy. The dish consists of boiled lamb's head and feet, seasoned with a blend of aromatic herbs and spices.
While some may find the idea of eating offal unappetizing, Kaleh Pacheh has many nutritional benefits. The dish is rich in protein and offers a good source of iron and vitamin B12. However, it is important to note that due to its high cholesterol content, it should be consumed in moderation.
Kaleh Pacheh has been a staple in Iranian cuisine for centuries, with its origins dating back to the ancient Persians. Today, the dish is enjoyed not only in Iran but in neighboring countries such as Azerbaijan, Iraq, and Turkey.
With a calorie count of approximately 350-400 per serving, Kaleh Pacheh is a hearty and filling meal. Whether you are a fan of offal or simply curious about traditional Iranian cuisine, this video is not to be missed. Join us as we delve into the history, ingredients, and nutritional value of this unique delicacy.
Sheep's Head - The Icelandic Cuisine
One of Iceland’s most famous dishes is sheep’s head, or svið. Culture Trip speaks to Sindri Snær, head chef at Mýrin Mathús, which is one of the few places that still serves traditional Icelandic dishes year round.
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