Serves: 4
Total Calories: 6
1. Preheat the grill to high.
2. Rinse the sweetbreads under cold running water, drain, and blot dry with paper towels. Trim off any pieces of vein or sinew, then butterfly the sweetbreads, that is, cut them horizontally almost in half through the narrow side and open out like a book (see Note).
3. When ready to cook, oil the grill grate. Sprinkle the sweetbreads generously on both sides with salt and pepper (if using). Place the sweetbreads, cut side down to start with, on the hot grate and grill, turning with tongs, until crusty and browned, 6 to 8 minutes per side (12 to 16 minutes in all). Taste for seasoning, adding salt if necessary. Serve immediately, with lemon wedges.
Serves 6 to 8 as an appetizer, 4 as an entrée
Note: Lamb sweetbreads would be prepared the same way.
This Montevidean-Style Sweetbreads / Mollejas Asadas recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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