Barbecued Lamb Innards
|Intestine innards||1 Large (Heart, Liver, Kidneys, Lungs, And Sweetbreads, From A Milk Fed Calf)|
|Olive oil||3⁄4 Cup (12 tbs)|
|Lemon||3 , juiced|
|Garlic||2 Clove (10 gm), crushed in a garlic press|
|Lamb casings||2 , washed and drained|
Rinse intestine in lukewarm water.
Using a long spit, turn inside out.
Rub salt over surface.
Wash thoroughly in lots of lukewarm water.
Put innards in a large bowl.
Cover with lukewarm water.
Add salt and vinegar.
Let stand 1/2 hour.
Discard membranes and connective tissues.
Cut into pieces.
Combine olive oil, lemon juice, garlic, 2 teaspoons pepper, oregano, and thyme.
Marinate in refrigerator 4 to 6 hours, turning occasionally.
Drain innards, reserving marinade.
Knot one end of casing, then stuff with innards and knot other end.
Put a skewer beside the filled casing (splinandero).
Tie the splinandero to the skewer with the empty casing by turning the casing around the length of the skewer.
Charc6al-broil over embers heated until they are white, turning about every 10 minutes and brushing frequently with the marinade.
Cook until tender (about 2 1/2 hours).
Remove from spit.
Cut into 2 inch pieces.
Sprinkle with pepper.