Episode 19: Lamb Heads

Episode 19: Lamb Heads

In Vila Alva, in the Alentejo (Portugal), we discovered the secret of chef Leopoldo Calhau’s cuisine. Between amphoras, food, family and friends, we have tasted the snacks and learned the routines with which the chef grew. The lamb heads, the dish chosen for this episode was just a premise and one of the many dishes that have accompanied us in this emotional day.

Ingredients

  • 1 large onion
  • 4 garlic cloves
  • Parsley
  • Coriander
  • Galega or Biológico Esporão olive oil
  • White wine
  • Salt
  • Black peppercorns
  • Paprika

Preparation

Grind everything until you get a homogeneous mixture. Wash the heads thoroughly in running water. Dry and set on a tray. Spread the marinade on the heads. They should be covered. Reserve, if possible, for 24 hours. Bake in the oven for 40 minutes at 180º C. Let the heads cool and debone them. Chop the meat into pieces and the brains and eyes in half.

Set aside the remaining marinade, it will be used to spread on the toasts. With the bones, make a broth. Bake the bones along with onion, leek, garlic and carrot for about 10 minutes at 250º C. In the end, cool them with white wine. After that, put them in a pan and cover with water. Set the heat to high until the water boils, then set to the lowest setting for about three hours, until it reduces a little. Strain and reserve.

TO SERVE
Slice the meat (it should be served at room temperature). Put the broth on the heat, with mint bunches and some of the marinade. Boil and pour over the meat. Spread the marinade on toasted Alentejo bread.

Enjoy.

1 / 15
2 / 15
3 / 15
4 / 15
5 / 15
6 / 15
7 / 15
8 / 15
9 / 15
10 / 15
11 / 15
12 / 15
13 / 15
14 / 15
15 / 15

CHEF LEOPOLDO CALHAU
LOCAL CUBA
REGION ALENTEJO

Olive Oil: Galega or Organic

Wine: Amphora Wine Vinhas Velhas