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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove eyes and tongue of lamb's head. | 2. Parboil lamb’s head and tongue fully submerged in pot of boiling salted water covering head for 10 minutes. | 3. Leave tongue to simmer tongue for 20-30 minutes longer in salted water; remove, run under cold water, remove the outer tongue skin or can be sliced into small slivers after cooked. | 4. Return tongue to lamb's mouth. Make a marinade by combining Butter (½ the amount), Olive oil (½ the amount), red wine, oregano, garlic, salt and pepper ingredients; pour over head while warm and marinate for 1 hour, turning occasionally. | 5. Bake in a 325F oven for 1 1/2 hours, basting and turning over every 20-30 minutes. | 6. Remove from oven and turn oven broiler on high. | 7. Take the remaining butter (melted) and olive oil with a minced clove of garlic, salt and splash of wine mixed together. | 8. Pour half of this mixture onto the head put into the broiler about 6 inches from flame for about 5-10 minutes until minced garlic becomes lightly browned, turn over put the remaining mixture. Again until lightly browned. | 9. Remove from broiler. Let rest 5 minutes and serve. | 10. Place on a bed of parsley, risotto or spaghetti of your choice. Decorate with flower petals. | 11. I prefer spaghetti with pesto sauce in fork rolls* and steamed Asparagus. *(spaghetti rolled up in little rolls with a fork and placed on the dish) Excellent with fresh lightly toasted garlic bread. | 12. Goes well with any homemade Italian wine or chardonnay, pinot grigio or if you must have your red wine, pinot noir or cabernet sauvignon. Chianti would be too astringent for this dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	1		skinned cut tied	1211.112	0.0	76.5677	97.9322
butter	1/2	cup		684.0	31.428	21.372	57.6
olive oil	1/3	cup		636.48	0.0	0.0	72.0
garlic clove	3 -4		chopped	-	-	-	-
oregano	1 1/2	1/2	dried	3.975	1.0338	0.135	0.0642
morton kosher salt	1/2	teaspoon	coarse	-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
red wine	1/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.