Barbecued Lamb Innards Recipe
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 | 1 Large | |
| Salt | To Taste | |
| Vinegar | 1 Tablespoon | |
| Olive oil | 3/4 Cup (16 tbs) | |
| Juice of 2 to 3 lemons | ||
| Garlic | 2 Clove (5gm), crushed | |
| Pepper | 2 Teaspoon | |
| Oregano | 2 Teaspoon | |
| Thyme | 1 Teaspoon | |
| 2 lamb casings, washed and drained | ||
| Pepper | 1 | |
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.
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.
Chef
