Stuffed Lamb 's Heads
|Lambs head||2 , split into halves, soaked and cleaned|
|Lemon juice||2 Tablespoon|
|Pork stuffing||1 Cup (16 tbs)|
|Ground pork||5 Ounce|
|Garlic||1 Clove (5 gm), chopped|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Cayenne pepper||1⁄4 Teaspoon|
|Egg||1 , beaten|
Sprinkle the heads with salt.
To make the stuffing, melt the lard in a skillet over medium heat.
Mix the ground pork with the garlic, a pinch of salt, the chopped parsley, cayenne pepper and paprika.
Stirring frequently, fry the pork mixture until the pork loses all traces of pink.
Drain off the excess fat and reserve it.
Transfer the pork mixture to a bowl to cool slightly.
Add about half the beaten egg to the pork; save the remaining egg for another use.
Mix the egg and pork well and stuff the head cavities with the mixture.
Tie the halves of each head together so they resemble complete heads.
Put the heads into an oiled baking dish.
Rub the heads with the reserved frying fat and the lemon juice.
Cover the heads with oiled parchment paper and bake them in a preheated 400° F. [200° C] oven for one and one half hours.
Then remove the parchment paper, baste the heads with the cooking liquid and bake them for another 30 minutes.