Romanian Easter lamb drob

Name: Romanian Easter lamb drob
Ingredients: 1 kg lamb offal (cleaned of fat); 1000 ml cold water; 2 tablespoons vinegar; 2000 ml water; 1 tablespoon salt; 2 bunches green onion (200 g); 4 cloves garlic; 3 leaves lovage; 1 medium carrot (100 g); 4 eggs; 1 teaspoon fine salt; 1/2 teaspoon ground black pepper; 1 teaspoon ras el hanout; 20 g butter (for the tin)

Meat - Romanian Easter lamb drob by Brandusa G. - Recipia

Romanian Easter lamb drob, a loaf of minced lamb offal baked in a 25 cm cake tin. The beaten eggs hold the mixture together, and once it has cooled the drob cuts easily into thick slices, with the green onion and lovage visible in the middle. I eat it mostly with horseradish rather than salad. Prep: 30 minutes. Cooking: 80 minutes. Resting: 25 minutes. Total time: 135 minutes. Servings: 6. About 280 kcal and 38 g protein per serving.

Ingredients

1 kg lamb offal (cleaned of fat)
1000 ml cold water
2 tablespoons vinegar
2000 ml water
1 tablespoon salt
2 bunches green onion (200 g)
4 cloves garlic
3 leaves lovage
1 medium carrot (100 g)
4 eggs
1 teaspoon fine salt
1/2 teaspoon ground black pepper
1 teaspoon ras el hanout
20 g butter (for the tin)

Preparation

1. Clean the offal of fat and dry it well with paper towels. 2. Put the kidneys in 1000 ml cold water with 2 tablespoons of vinegar and leave them for 20-30 minutes. Drain them and pat them dry with paper towels. 3. Put all the offal, including the kidneys, in a pot with 2000 ml water and a tablespoon of salt, and boil for 40-50 minutes, until tender when you prick them with a fork. 4. Let the offal cool, then put it through the meat grinder with the large plate. You can also chop it very finely with a knife. 5. Grind the green onion, garlic, lovage and the peeled carrot. 6. In a large bowl, mix the chopped offal with the ground vegetables, 1 teaspoon fine salt, 1/2 teaspoon ground black pepper, 1 teaspoon ras el hanout and the 4 eggs beaten with a fork. Mix well and taste for salt. 7. Grease a 25 cm cake tin very well with 20 g butter. Put the mixture in the tin and smooth it out nicely. 8. Bake in the oven preheated to 180°C for 30-40 minutes, until browned on top. 9. Serve cold.

Notes

The kidneys have a strong smell, so if you still smell vinegar, change the water and let them soak for another ten minutes. The drob keeps for up to 3 days in the fridge, covered. For a dairy-free version, grease the tin with oil instead of butter. Serve it cold, with a raw vegetable salad and red-dyed eggs, and horseradish and mustard on the side. Contains eggs, so it is not for people who are allergic to them.