Lamb meatloaf
I usually make a lamb offal terrine, but when I found lamb organs, I decided to stick to the procedure and test it with caul fat. It turned out to be a fine version because I ground the organs using a meat grinder instead of chopping them with a knife, especially at my husband’s insistence. I tried two shapes – one rectangular and one round – and depending on how you arrange the caul fat, it can look better or slightly shrink on top. Quick Info Total time: about 2 hours (including preparation and baking) Preparation time: 1 hour (includes boiling and cooling organs, cutting, mixing) Baking time: 40-50 minutes Servings: 2 rectangular shapes of 20x8 cm or 1 round shape of 24 cm Difficulty: medium Recipe type: lamb offal terrine, for Easter or special occasions Ingredients organs from one lamb (lungs, kidneys, liver, heart) – about 900 g 2 bunches of green onions 1 bunch of green garlic 2-3 tablespoons of oil (for sautéing) 1 teaspoon of Mirodenia (spice mix) 2 bunches of fresh dill 1 bunch of fresh parsley 3 eggs 2 slices of bread (soaked in milk) salt, pepper (to taste) lamb caul fat (for wrapping) Preparation Method 1. Rinse the caul fat well and soak it in warm water with a little vinegar while you prepare the rest. 2. Clean the organs carefully. Cut the kidneys in half and remove the white part inside. Rinse the heart to remove any blood. Boil them together with the lungs and liver in salted water. Skim off any foam frequently. Once cooked thoroughly, let them cool. 3. Grind the organs using a meat grinder with a coarse plate. This makes the mixture more homogeneous. 4. Chop the green onions and garlic, then sauté them in 2-3 tablespoons of oil with a teaspoon of Mirodenia. They should not brown, just soften. 5. Mix the ground organs with the sautéed onions and garlic, chopped herbs, well-drained soaked bread, and beaten eggs. Combine everything and adjust the taste with salt and pepper. 6. Grease a baking dish with a little oil. Place the caul fat inside, leaving the edges hanging out to wrap the mixture on top later. 7. Pour the mixture into the dish, fold the edges of the caul fat over the terrine, and cover it completely. Brush the top with a little oil. 8. Bake in a preheated oven at 180°C for 40-50 minutes. The terrine is ready when it easily pulls away from the edges and is golden brown on top. 9. Let it cool in the dish, then slice it cold. Serve it sliced, most often with mustard. Why I make this recipe often The lamb offal terrine remains tender and does not dry out. It’s not a complicated recipe, and the flavors are balanced. It’s easy to portion, store, and adapt based on what you have on hand. Tips and Variations Tips The caul fat should be cleaned well in vinegar water to avoid any unpleasant taste. If you prefer a more rustic texture, you can cut the organs into small cubes instead of grinding them. Don’t overfill the dish; the terrine rises slightly while baking. Substitutions You can replace dill or parsley with herbs of your choice. If you can’t find caul fat, you can bake it without, but the terrine will be less compact. Green onions can be substituted with dried onions, but the taste will be different. Variations You can add a little sweet paprika for color. The mixture can also be made with turkey or chicken organs; the proportions remain approximately the same. Serving Ideas It’s best sliced after it has completely cooled to avoid crumbling. Serve it cold, with mustard or even fresh green onions on the side. Frequently Asked Questions 1. Can I use only certain organs, not all from the lamb? You can, but the texture and flavor will be different. The classic terrine includes all the mentioned organs. 2. What if I can’t find caul fat? The terrine can be baked directly in a greased dish. It will still be tasty, just without the same thin crust. 3. How long does it last in the refrigerator? It keeps well for 2-3 days in the fridge, covered, in a container or plastic wrap. 4. Can I freeze the lamb terrine? I do not recommend it; the texture changes upon thawing and may release water. 5. Can I replace the bread with something else? The bread helps bind the mixture, but you can try breadcrumbs if necessary. Nutritional Values Estimation per serving (from 10 slices): Calories: approximately 170 kcal Protein: 11 g Carbohydrates: 5 g (from bread and herbs) Fats: 11 g (from organs, oil, and eggs) Values are approximate and vary based on the exact proportions of the organs and how much bread you use. Storage and Reheating The lamb terrine is best stored in the refrigerator, covered, for up to 3 days. I do not recommend reheating in the oven, as it dries out and may crumble. It is best served cold, straight from the fridge. If you want to bring it to room temperature, let it sit for 20-30 minutes before serving.
Preparation
1. Wash the caul well and leave it in a bowl with warm water and a little vinegar. 2. Clean the organs well: the kidneys are cut in half and the white part inside is removed, the heart is cleaned of the blood inside, then they are boiled together with the lungs and liver in salted water, constantly skimming off the foam that forms. When well boiled, let them cool and pass them through a meat grinder using the coarse mesh. 3. Sauté the onion and garlic in a little oil with a teaspoon of spices. Remove from heat and mix with the minced offal, chopped greens, bread soaked in milk, and beaten eggs. Mix well and season with salt and pepper. 4. Grease the mold with a little oil and place the caul inside the mold. Pour in the mixture and bring the edges of the caul over, covering the meatloaf well. Grease the top with a little oil and bake in the preheated oven at 180 degrees Celsius for 40-50 minutes, until it separates from the edges of the mold and is nicely browned. In the round mold, I didn't secure it well underneath and as you can see, it has shrunk on top. 5. Let it cool, portion it cold, and serve with mustard. The caul is placed inside the mold so that we can wrap the mixture with the ends on top. In the round mold, I didn't proceed correctly and it has shrunk on top.
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