A light and juicy offal dish made by marinating cleaned lamb sweetbreads in olive oil and thyme, skewering them, and grilling. The sweetbreads keep their soft sautéed texture on the grill while gaining a light smoky aroma.
Soak the sweetbread in cold water for 30 minutes to draw out the blood, then clean off the thin membrane.
Combine the sweetbread with olive oil, thyme, salt, black pepper and the juice of half a lemon, then let it rest.
Thread the marinated sweetbread pieces onto skewers.
Grill on a preheated grill over medium heat, turning until every side is lightly browned; serve with the remaining lemon.
Contains no allergens. Important: Soak the sweetbread in cold water for at least 30 minutes before grilling to draw out the blood; insufficiently cleaned sweetbread can leave a spongy texture once cooked.
Adding a pinch of thyme and grated lemon zest to the marinade noticeably enriches the sweetbread's mild and neutral flavor.
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