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Traditional Romanian Lamb Drob

A savory, herb-rich lamb organ meatloaf featuring a hidden centerof boiled eggs—the ultimate Romanian Easter appetizer.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 8
Course: Appetizer, Festive Dish, Main Course
Cuisine: Romanian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 set Lamb organs liver, heart, kidneys, lungs
  • 1.1 lbs (500g) Lean lamb meat optional, for extra texture
  • 10-12 Large eggs raw, for the mixture
  • 1 large bunch Green onions / Scallions finely chopped
  • 1 bunch Fresh green garlic chopped
  • 2 bunches Fresh parsley finely chopped
  • 1 bunch Fresh dill| finely chopped
  • 1 bunch Fresh mint finely chopped
  • 2-3 tbsp Extra virgin olive oil
  • 1 tsp Dried thyme
  • To taste Salt and black pepper
  • 4-5 Hard-boiled eggs for the center
  • 1 piece Lamb caul fat (prapur) or aluminum foil for lining

Equipment

  • Large stock pot for boiling organs
  • Large skillet for sautéing greens
  • Cutting board and sharp chef’s knife
  • Food processor optional, for a finer texture
  • Mixing bowl large
  • Rectangular loaf pan
  • Fine-mesh strainer

Method
 

Step 1: Preparing the Meats
  1. 1. Clean: Rinse the lamb organs and meat thoroughly under cold running water.
    2. Boil: Place in a large pot with salted water. Bring to a boil, skim the foam, then simmer for 45–60 minutes until tender.
    3. Cool: Drain and let the meat cool completely before handling
Step 2: Sautéing the Greens
  1. 4. Sauté: Heat oil in a skillet. Lightly sauté thescallions and green garlic until translucent.
    5. Wilt: Add theparsley, dill, and mint. Cook for 2–3 minutes just to release thearomas, then remove from heat to cool.
Step 3: Creating the Mixture
  1. 6. Chop: Hand-chop the boiled organs and meat into smallcubes (rustic style) or pulse briefly in a food processor for asmoother texture.
    7. Combine: In a large bowl, mix the choppedmeat with the sautéed greens.
    8. Bind: Beat the raw eggs andfold them into the mixture. Season generously with salt, pepper, anddried thyme. Mix until homogeneous.
Step 4: Assembly and Baking
  1. 9. Prep Pan: Preheat oven to 180°C (350°F). Line aloaf pan with the lamb caul fat or oiled aluminum foil.
    10. Layer: Pour half of the mixture into the pan. Place the whole hard-boiledeggs in a row down the center.
    11. Seal: Cover with theremaining mixture and smooth the top. Fold the caul fat over or sealwith foil.
    12. Bake: Bake for 45–50 minutes. The Drob isdone when a toothpick inserted comes out clean.
Step 5: Resting
  1. 13. Chill: Let it rest in the pan for 15 minutes. For thebest clean slices, allow the Drob to cool completely(preferably overnight in the fridge) before slicing.

Notes

Notes & FAQ

  • Variations: Try a Mushroom Drob by replacing half the meat with sautéed mushrooms, or add 200g of Feta/Sheep cheese for a creamy twist.
  • Storage: Keeps for 3–4 days in the fridge in an airtight container. It can be frozen for up to 2 months.
  • Pro Tip: Serve cold as an appetizer with red Easter eggs, fresh radishes, and a glass of dry red wine.