Lamb's head is a traditional delicacy, often associated with the Easter holidays. Although it may seem unusual, its flavor and tenderness can surprise you. It can be cooked braised and oven baked. We prefer the oven baked because it's crispier.
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| Oven baked lamb's head with potatoes. |
Ingredients:
1 lamb's head cut in half
1 lb. red potatoes
1/2 cup of breadcrumbs
2 cloves garlic chopped
2 sprigs of fresh parsley
1/2 cup of vinegar
1/2 cup of olive oil
2 bay leaves
1 teaspoon of peperoncino
Salt and pepper
Instructions:
Wash the head under fresh water.
Fill a bowl with fresh water, add the vinegar and the lamb's head. Let it sit for few hours.
In the meantime, place the breadcrumbs in a bowl and add chopped garlic and parsley.
Scrub potatoes (do not peel them) and dice.
Preheat the oven to 400F.
Wash the head once again with fresh water and tap dry it.
Sprinkle both sides with salt and black pepper.
Take the seasoned breadcrumbs and place over the lamb's head brain area.
Place the lamb's head in a large baking plan with potatoes and bay leaves.
Add salt and black pepper over potatoes and peperoncino.
Drizzle with olive oil and bake.
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| Ready to be baked. |
This dish might seem unusual, but its rich flavor and Mediterranean aromas make it a unique and unforgettable culinary experience.
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| Baked with mixed potatoes. Love the crispiness of those brains. |
Absolutely worth trying!
