Grilled lamb head is made by briefly crisping thin slices of precooked lamb head over hot coals or on a grill for a smoky flavor. Served on Eid al-Adha mornings and at large family gatherings, this hearty dish is a celebratory brunch plate shared with friends and neighbors.
Cut the room-temperature lamb head into slices about 1 centimeter thick. Rub with olive oil, salt, and cumin, then let rest for 15 minutes.
Cook the slices over charcoal or in a cast-iron grill pan, turning them until both sides develop a smoky aroma and are lightly browned.
Mix the garlic, vinegar, and red pepper flakes, then drizzle immediately over the grilled slices.
Arrange the slices on a large platter, sprinkle with chopped parsley, and serve hot.
Let the lamb head come to room temperature before grilling; cold meat will not heat evenly over the coals, and the edges may become tough. No specific allergens are listed in this recipe.
Kasaptan aldığım kelleyi soğuk halde doğrudan ızgaraya koydum, dilimlerin kenarları sertleşti ve içi soğuk kaldı. Bir dahaki sefere oda sıcaklığına gelmesini bekleyip denedim, fark gerçekten büyüktü ama ilk denemem için bu puanı veriyorum.
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