Romanian lamb drob for Easter

Name: Romanian lamb drob for Easter
Ingredients: 1 kg lamb offal; 2000 ml water for the first boil; 2000 ml water for the second boil; 1000 ml water for the eggs; 3 eggs; 2 eggs; 1 bunch green garlic (100 g); 15 g fresh parsley; 50 g breadcrumbs; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 piece lamb caul fat

Meat - Romanian lamb drob for Easter by Aurelia M. - Recipia

Romanian lamb drob, a baked lamb offal loaf, brings together boiled and minced offal, herbs and eggs in a filling wrapped in caul fat. The boiled eggs stay in the middle, while the breadcrumbs bind the mince into a slice that holds together well once cooled, with the green garlic coming through clearly. I like to cut the slices about as thick as a finger. Preparation: 20 minutes. Cooking: 105 minutes. Resting: 30 minutes. Total time: 155 minutes. Servings: 8. Approximately 260 kcal and 28 g protein per serving.

Ingredients

1 kg lamb offal
2000 ml water for the first boil
2000 ml water for the second boil
1000 ml water for the eggs
3 eggs
2 eggs
1 bunch green garlic (100 g)
15 g fresh parsley
50 g breadcrumbs
1 teaspoon salt
1/2 teaspoon ground pepper
1 piece lamb caul fat

Preparation

1. Pat the offal dry with paper towels and remove the membranes and tough pieces. Put it in 2000 ml water and boil for 10 minutes from the moment the water comes to a boil. 2. Discard the water, pour 2000 ml fresh water over the offal and simmer for 45 minutes, until the heart is easily pierced with a fork. Set aside 60 ml of the cooking water, then leave the offal to cool for 30 minutes. 3. Boil 3 eggs separately in 1000 ml water for 10 minutes from the moment it comes to a boil. Peel them once they have cooled. 4. Pass the offal through a meat grinder. Finely chop the green garlic and parsley, then mix them with the offal, 2 raw eggs and 50 g breadcrumbs. Knead well; if the mixture is too dry, gradually mix in up to 60 ml of the reserved water. Season with 1 teaspoon salt and 1/2 teaspoon ground pepper. 5. Line a loaf pan with the caul fat and add half the mince. Place the 3 boiled eggs down the middle, cover with the remaining mince and wrap everything in the caul fat. 6. Bake the drob at 180°C for 40 minutes, until lightly browned on top.

Notes

Large pieces of offal may need a few extra minutes to boil; liver softens faster than heart, so choose pieces that are close in size. If you can’t find lamb caul fat, a piece of pork caul fat of the same size can be used to wrap it. For a gluten-free version, replace the 50 g breadcrumbs with 50 g fine cornmeal; the eggs remain in the dish. I start making it two and a half hours before the meal and serve it cold, with radishes and green salad. Keep the slices covered in the fridge for up to 3 days.