A rare, rich delicacy for special-occasion tables, made by cleaning lamb's head, stuffing it with a filling of rice and minced meat, and baking it. Thanks to the long cooking time, the meat easily separates from the bone, making this a filling and impressive offal recipe.
Boil the cleaned lamb's head in plenty of water for a 20-minute pre-boil, then clean off any remaining residue and pat dry.
Sauté the onion in butter and add the diced ground meat; once it changes color, add the washed rice and spices and sauté for 2 minutes.
Fill the cavity of the head tightly with the prepared stuffing and close the opening with a toothpick or string.
Bake in a preheated 180-degree oven covered with foil for 70 minutes, then uncovered for the last 20 minutes until the top browns.
Let the head rest for 5-10 minutes after removing it from the oven, then slice and serve with lemon slices.
Important: Be sure to pre-boil the head and thoroughly clean off any bone/hair residue before stuffing it, otherwise it lowers the serving quality. Allergen: this recipe contains no specific allergen group, those with organ meat sensitivity should be cautious.
If you prepare the filling the night before and chill it, the risk of it falling apart while stuffing the head decreases and the form stays neater.
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