Year after year, when spring arrives, I make this lamb offal dish. I enjoy working with the organs while they are fresh, even though it requires some effort. The boiling part takes a little while, but once it's done, the rest of the recipe goes quite quickly. I love chopping plenty of greens, especially green onions and garlic.
Quick info
Total time: about 2 hours
Preparation time: 30 minutes
Cooking time: 1 - 1.5 hours (oven)
Servings: 8-10 slices
Difficulty: medium
Recipe type: lamb offal, especially suitable for Easter
Ingredients
lamb organs (liver, lungs, heart, kidneys, spleen – all from one lamb)
2-3 bunches of green onions
3 bunches of green garlic
1 bunch of parsley
1 bunch of dill
salt, pepper to taste
5 raw eggs
3 boiled eggs
Preparation method
1. Wash the organs very well under cold running water. Gently rub them to remove any traces of blood or impurities.
2. Place all the whole organs in a large pot with cold water. Add a little salt. Let them boil over medium heat. Occasionally skim off the foam that forms on top.
3. When the organs are cooked (I test them with a fork – it should go in easily), remove them from the water and let them cool slightly.
4. While the organs are cooling, finely chop the green onions, green garlic, parsley, and dill as much as possible.
5. Cut the cooled organs into small, even pieces. Sometimes I use a knife, other times I quickly pass them through a meat grinder with a coarse plate to avoid a paste.
6. Place the chopped organs in a large bowl. Add the chopped greens and season with salt and pepper to taste.
7. In this mixture, add 5 raw eggs and mix well to bind everything together.
8. If the mixture seems too dense, add a tablespoon or two of the water in which the organs were boiled. It helps with the texture.
9. Prepare a loaf pan (or two small ones). Line it with parchment paper or, classically, grease it with a little oil.
10. Put half of the mixture in the pan. Place 2-3 boiled eggs, peeled, lengthwise in the pan, then add the rest of the mixture on top.
11. Level it off with a spoon.
12. Place the pan in the preheated oven at 180°C and bake for 60 to 90 minutes. Look for a crust and test with a toothpick in the center.
13. When the dish is done, let it cool slightly in the pan, then carefully transfer it to a serving platter.
14. Cut the dish into slices, usually after it has completely cooled to prevent crumbling.
Why I make this recipe often
It has a clean taste of greens and meat, keeps well in the fridge for a few days, and can be served at any festive meal or even as a packed lunch. For me, it’s also a good way to use all the lamb organs without waste.
Tips and variations
Tips
1. For a firmer dish, feel free to add a little broth from the water used to boil the organs if you see the mixture is too dry.
2. If you have time, chop all the ingredients with a knife instead of a machine. The dish will have a more pleasant texture.
3. Don’t let the dish dry out too much in the oven – check after an hour, especially if using a smaller pan.
Substitutions
If you don’t have all the fresh greens, you can add more green onions or garlic. Using dried herbs will not be as intense in flavor but won't ruin the texture.
Variations
You can also use organs from other animals (chicken or pork), but the classic recipe is with lamb. Some people add a bit of smoked bacon for flavor, but I stick to the classic version.
Serving ideas
It is served cold or at room temperature, with radishes, green onions, or green salad. It also goes well with mustard or horseradish, according to preference.
Frequently asked questions
1. Can I make the dish without boiled eggs inside?
Yes, the boiled eggs are optional. You can leave the mixture plain.
2. How long does the dish last in the fridge?
Generally, it keeps well for 3-4 days in the fridge, covered.
3. Can the dish be frozen?
I do not recommend freezing – the texture changes and the greens become watery upon thawing.
4. What can I use if I don’t have lamb?
You can adapt the recipe with chicken or pork organs, but the taste will be different.
5. Does the dish come out firm or crumbly?
If you don’t put in enough eggs or bake it too long, it can come out dry or crumbly. Stick to the proportions and check in the oven towards the end.
Nutritional values
Approximately, a slice of the dish (about 100g) has:
calories: 180-220 kcal
protein: 15-18g
fat: 10-14g
carbohydrates: 2-4g
The values vary depending on how much meat you use and the proportion of greens or eggs. The dish is rich in protein and quite filling.
Storage and reheating
It keeps in the fridge in a covered container for up to 3-4 days. I do not recommend freezing. It can be consumed at room temperature or lightly heated, but it doesn’t necessarily need to be reheated. If you want to heat it, just put the desired slice in the microwave for a few seconds.
Quick info
Total time: about 2 hours
Preparation time: 30 minutes
Cooking time: 1 - 1.5 hours (oven)
Servings: 8-10 slices
Difficulty: medium
Recipe type: lamb offal, especially suitable for Easter
Ingredients
lamb organs (liver, lungs, heart, kidneys, spleen – all from one lamb)
2-3 bunches of green onions
3 bunches of green garlic
1 bunch of parsley
1 bunch of dill
salt, pepper to taste
5 raw eggs
3 boiled eggs
Preparation method
1. Wash the organs very well under cold running water. Gently rub them to remove any traces of blood or impurities.
2. Place all the whole organs in a large pot with cold water. Add a little salt. Let them boil over medium heat. Occasionally skim off the foam that forms on top.
3. When the organs are cooked (I test them with a fork – it should go in easily), remove them from the water and let them cool slightly.
4. While the organs are cooling, finely chop the green onions, green garlic, parsley, and dill as much as possible.
5. Cut the cooled organs into small, even pieces. Sometimes I use a knife, other times I quickly pass them through a meat grinder with a coarse plate to avoid a paste.
6. Place the chopped organs in a large bowl. Add the chopped greens and season with salt and pepper to taste.
7. In this mixture, add 5 raw eggs and mix well to bind everything together.
8. If the mixture seems too dense, add a tablespoon or two of the water in which the organs were boiled. It helps with the texture.
9. Prepare a loaf pan (or two small ones). Line it with parchment paper or, classically, grease it with a little oil.
10. Put half of the mixture in the pan. Place 2-3 boiled eggs, peeled, lengthwise in the pan, then add the rest of the mixture on top.
11. Level it off with a spoon.
12. Place the pan in the preheated oven at 180°C and bake for 60 to 90 minutes. Look for a crust and test with a toothpick in the center.
13. When the dish is done, let it cool slightly in the pan, then carefully transfer it to a serving platter.
14. Cut the dish into slices, usually after it has completely cooled to prevent crumbling.
Why I make this recipe often
It has a clean taste of greens and meat, keeps well in the fridge for a few days, and can be served at any festive meal or even as a packed lunch. For me, it’s also a good way to use all the lamb organs without waste.
Tips and variations
Tips
1. For a firmer dish, feel free to add a little broth from the water used to boil the organs if you see the mixture is too dry.
2. If you have time, chop all the ingredients with a knife instead of a machine. The dish will have a more pleasant texture.
3. Don’t let the dish dry out too much in the oven – check after an hour, especially if using a smaller pan.
Substitutions
If you don’t have all the fresh greens, you can add more green onions or garlic. Using dried herbs will not be as intense in flavor but won't ruin the texture.
Variations
You can also use organs from other animals (chicken or pork), but the classic recipe is with lamb. Some people add a bit of smoked bacon for flavor, but I stick to the classic version.
Serving ideas
It is served cold or at room temperature, with radishes, green onions, or green salad. It also goes well with mustard or horseradish, according to preference.
Frequently asked questions
1. Can I make the dish without boiled eggs inside?
Yes, the boiled eggs are optional. You can leave the mixture plain.
2. How long does the dish last in the fridge?
Generally, it keeps well for 3-4 days in the fridge, covered.
3. Can the dish be frozen?
I do not recommend freezing – the texture changes and the greens become watery upon thawing.
4. What can I use if I don’t have lamb?
You can adapt the recipe with chicken or pork organs, but the taste will be different.
5. Does the dish come out firm or crumbly?
If you don’t put in enough eggs or bake it too long, it can come out dry or crumbly. Stick to the proportions and check in the oven towards the end.
Nutritional values
Approximately, a slice of the dish (about 100g) has:
calories: 180-220 kcal
protein: 15-18g
fat: 10-14g
carbohydrates: 2-4g
The values vary depending on how much meat you use and the proportion of greens or eggs. The dish is rich in protein and quite filling.
Storage and reheating
It keeps in the fridge in a covered container for up to 3-4 days. I do not recommend freezing. It can be consumed at room temperature or lightly heated, but it doesn’t necessarily need to be reheated. If you want to heat it, just put the desired slice in the microwave for a few seconds.