Drob de miel (lamb haggis)
It is customary in Romania to eat lamb on Easter, and one of the most popular dishes is drob de miel.
Ingredients:
- about 500 grams of lamb organs (heart, lungs, liver, kidneys)
- 2 boiled eggs
- 2 raw eggs
- 1 slice of bread dipped in milk
- 4-5 spring onions
- 1 bunch of parsley
- 1 bunch of lovage
- 1 bunch of fennel
- 1 spoon of sour cream
- salt and pepper
- lamb caul (the fatty membrane surrounding the internal organs) or a pasta sheet (the one for noodles)
- oil to grease the pan
Boil the organs in water with a pinch of salt. Drain and cool, and when chilled, mince them in the mincer, together with the slice of bread dipped in milk. Add the raw eggs, the sour cream, salt and pepper, the minced greenery and the minced onion (the green part as well). Mix everything thoroughly, with the aid of a (wooden) spoon.
Meanwhile, get a pan (Romanians usually use a four-square pan) and grease it with oil (or butter). Wash the lamb caul and lay it inside the pan, making sure it covers its margins too, so the blended contents will be entirely covered. If using a sheet of pasta, it must be well oiled. Anyone who isn't big fan of a strong lamb odor should use the pasta sheet.
Add half of the contents earlier prepared, then in the middle put the two boiled eggs, either cut in two or in four. Put the remainder of the mix, level it with the help of the back of a spoon and turn the margins of the lamb caul over the mix.
Bake it in the oven for about 30 minutes. Serve it sliced, with green onion and radishes.
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