Oven-Roasted Lamb Head
As we approach the Aid el Al Adha "Aid el kbir" or the sheep festival, we are always looking for new recipes, to make the most of Aid's sheep. Of course, there are traditional recipes, such as: kebda chermoula, lamb brains in tomato sauce. And here is a recipe that has the same importance and nutritional value that encourages people to try it.
Ingredients
- A sheep's head cleaned and cooked in salted water with a little bay leaf thyme, an onion head cut into 4, a clove of garlic, pepper and cumin
- 4 cloves of garlic
- A bunch of chopped parsley
- 1 Pinch of pepper
- 1 Pinch of ground cumin
- 2 glasses of broth from the cooking sauce of the sheep's head
- A handful of olives pitted and boiled in water (to minimize the salt)
Instructions
- Start by boiling the head of lamb in water with herbs for about 10 minutes; then remove the head from the water and bone the head
- Cut the head of lamb and cut into pieces
- add the crushed garlic, chopped parsley
- Add the ground pepper and cumin
- Mix everything very well, place in the fridge for 2 to 3 hours to marinate well
- add the olives, and the broth from the cooking water
- Place in the oven for about 10 to 15 minutes; check from time to time, if the meat is not tender yet, bake for additional time
- Serve this delicious dish, with fries, or rice, or even simply with a nice salad
Nutrition
Calories: 220kcalFat: 59gProtein: 30gCarbohydrates: 2g
Tried this recipe?Let us know how it was!