Grilled Sheep’s Head with Aïoli

Name: Grilled Sheep’s Head with Aïoli
Yield: Serves 2
Cuisine: Spain
Ingredients: aïoli; 1 sheep’s or lamb’s head; 1½ tablespoons olive oil; 2 tablespoons parsley; 1 clove of garlic; salt; freshly ground black pepper

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

A grilled sheep’s or lamb’s head is not something that everybody will appreciate, but if the thought of it doesn’t upset you, then you really should try it. I first ate one in Spain, and enjoyed it immensely.

Ingredients

1 sheep’s or lamb’s head
salt
freshly ground black pepper
1 clove

Europe
Spain
Main course
Sauce
Mediterranean
Gluten-free

Method

Ask the butcher to split a sheep’s or lamb’s head in two and remove the eyes. Season the cut and uncut surfaces with salt and pepper. Chop the garlic finely with the parsley and sprinkle it over the halves. Drizzle over the oil then place under a preheated hot grill for about 20 minutes on each side. Serve with aïoli.