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Barbecued Lamb Innards

Global.Potpourri's picture
These barbecued lamb innards are herbed and seasoned pieces that can be served as a side for a meal. Prepared with a lemon juice and garlic marinade with oraegano and thyme for flavor, the barbecued lamb innards are charcoal broiled and are quite savory when served as a side.
Ingredients
  Intestine innards 1 Large (Heart, Liver, Kidneys, Lungs, And Sweetbreads, From A Milk Fed Calf)
  Salt To Taste
  Vinegar 1 Tablespoon
  Olive oil 3⁄4 Cup (12 tbs)
  Lemon 3 , juiced
  Garlic 2 Clove (10 gm), crushed in a garlic press
  Pepper 2 Teaspoon
  Oregano 2 Teaspoon
  Thyme 1 Teaspoon
  Lamb casings 2 , washed and drained
  Pepper To Taste
Directions

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.
Drain.
Discard membranes and connective tissues.
Cut into pieces.
Combine olive oil, lemon juice, garlic, 2 teaspoons pepper, oregano, and thyme.
Add innards.
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.
Serve hot.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Barbecue

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