Lamb crown stuffed with meat pie

Lamb crown filled with drob - A feast for the holiday

Spring brings not only the vibrant colors of nature but also the opportunity to savor traditional Easter culinary delights. Among these, the lamb crown filled with drob stands out with its unique flavor and impressive appearance. This dish is not just a simple recipe, but a true tradition that evokes warm and joyful memories, often prepared with family around the festive table. I invite you to join me on this culinary adventure and discover the necessary steps to create a delicious crown.

Preparation time: 30 minutes
Marinating time: 4-5 hours
Baking time: 1 hour
Total: 5-6 hours (including marinating)
Number of servings: 8-10

Essential ingredients:
- 2 whole lamb ribs
- 1 glass of white wine
- 1/2 glass of oil
- 4-5 cloves of garlic (for flavor)
- Thyme (fresh or dried)
- Rosemary (fresh or dried)
- 100 g wild garlic (optional, but recommended for extra flavor)
- 1 onion (for the stew)
- Offal from one lamb (without liver)
- 200 g chicken or veal liver
- 150 g green onion (for a fresh taste)
- 3-4 eggs (to bind the mixture)
- Salt and pepper (to taste)
- Paprika (for coloring)
- Allspice (optional, for a more complex flavor)
- Fresh dill (finely chopped)
- Fresh parsley (finely chopped)
- 1 slice of bread (soaked and squeezed)
- Green garlic (for extra flavor)
- 2-3 tablespoons of oil (for greasing the ribs)
- The lamb's caul (necessary for the filling)
- 50 g butter (to add richness and flavor)

Preparation steps:

1. Marinating the meat:
The first essential step is to marinate the lamb ribs. In a bowl, mix the white wine, oil, crushed garlic, thyme, rosemary, chopped wild garlic, finely chopped onion, salt, and pepper. Place the lamb ribs in the marinade, ensuring they are well covered. Cover the bowl with plastic wrap and refrigerate for 4-5 hours, or even overnight if you have time. This step will not only enhance the flavor of the meat but also make it more tender.

2. Preparing the drob:
After the ribs have marinated, prepare the drob mixture. Wash the lamb offal (without liver) and cut it into small pieces. In a pan, add a tablespoon of oil and sauté the finely chopped onion over low heat until it becomes translucent. Add the offal and cook covered, stirring occasionally. Allow the water released by the meat to evaporate, then let the mixture cool.

3. Passing through the meat grinder:
Once the mixture has cooled, pass it through the meat grinder along with the raw liver. Add the soaked and squeezed bread, eggs, finely sliced green onion, green garlic, finely chopped dill, and parsley. Mix well and season with salt, pepper, and paprika to taste. The mixture should be homogeneous and slightly moist, but not too soft.

4. Preparing the ribs:
Remove the ribs from the marinade and score the tops about 2-3 cm deep to allow the spices to penetrate. Prepare a paste from oil, salt, pepper, and paprika, and use it to coat the ribs on the outside. Overlap the ribs with the meat side inwards, forming a crown.

5. Filling the crown:
In the center of the crown, place the lamb's caul, spreading it around the edges. Fill with the drob mixture, ensuring it is well compacted. Fold the edges of the caul over the drob and add a few pieces of butter on top for extra flavor.

6. Baking:
Place the filled crown in a greased baking dish. If desired, you can add some pieces of roast meat for extra flavor. Pour a cup of the marinade in which the ribs were soaked and place the dish in the preheated oven at 180 degrees Celsius. Bake for about an hour or until the meat is tender and nicely browned.

Serving and suggestions:
The lamb crown filled with drob is served warm, alongside creamy mashed potatoes and a fresh green salad or sautéed spinach. This combination will not only add a pleasant contrast of textures but will also make the holiday meal even more memorable.

Practical tips:
- Be careful not to overload the crown with drob, as it may become too moist.
- Marinating the meat is essential for achieving a rich flavor and tender meat.
- You can add other herbs, such as oregano or basil, to vary the flavor.

Nutritional benefits:
This recipe is rich in protein, thanks to the lamb meat and offal, as well as vitamins and minerals from the greens. Lamb is an excellent source of iron, vitamin B12, and zinc, essential for a balanced diet.

Frequently asked questions:
1. Can I use another type of meat instead of lamb?
Of course! This recipe can also be adapted for pork or beef, but the taste will be different.

2. How can I store the lamb crown?
You can store leftovers in the refrigerator in an airtight container for 2-3 days. It can be reheated in the oven or microwave.

3. Can I prepare the drob a few days in advance?
Yes, you can prepare the drob a few days in advance and keep it in the refrigerator. Then, just bake the crown on the day of serving.

This lamb crown filled with drob is not just a recipe, but a way to bring family and friends together around the Easter table. Enjoy every bite and cherish your culinary traditions! Bon appétit!