Lamb drob with herbs

Ingredients

• 1 kg lamb offal (liver lungs and heart)
• 2000 ml water
• 1 tablespoon salt
• 1 teaspoon peppercorns
• 2 bay leaves
• 2 medium red onions (300 g)
• 5 tablespoons sunflower oil
• 2 slices bread (60 g)
• 100 ml milk
• 1 bunch green garlic (50 g)
• 1 bunch spring onions (100 g)
• 1 bunch parsley (15 g)
• 1 bunch dill (15 g)
• 10 eggs
• 1000 ml water
• 1 teaspoon ground pepper
• 1 pinch ground pepper
• 1 teaspoon marjoram
• 1 tablespoon flour

Preparation

1. Pat the offal dry with paper towels. Put it in a pot with 2000 ml water, 1 teaspoon salt, the peppercorns and bay leaves. Boil for 30 minutes, until tender, then take it out and leave to cool for 30 minutes. 2. Finely chop the red onion and sauté it in 3 tablespoons oil for about 6 minutes, until soft and translucent. 3. Boil the 4 eggs in 1000 ml water for 10 minutes, then cool and peel them. Soak the bread in milk and squeeze it out. Pass the cooled offal, half the green garlic, the sautéed onion and bread through a meat grinder. 4. Finely chop the spring onion, parsley, dill and the other half of the green garlic. Mix them with the ground mixture and 6 raw eggs, beaten well. Add the remaining 2 teaspoons salt, the teaspoon of ground pepper, the pinch of ground pepper and the marjoram. 5. Grease the pan with the remaining 2 tablespoons oil and dust it with flour. Put half the mixture in the pan, arrange the boiled eggs in a row down the middle, and cover them with the rest of the mixture. 6. Bake the drob in an oven preheated to 180°C for 50 minutes, until browned on top and set in the middle.