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Romanian Lamb Drob is a traditional Easter appetizer, a savory meatloaf made with lamb liver, heart, and fresh herbs. It’s a staple dish during Easter celebrations in Romania, served alongside other festive appetizers like Boeuf Salad, red eggs, and fresh vegetables.
Ingredients
- 800 g lamb liver and heart
- 2 bunches spring onions
- 1 bunch spring green garlic (or 5 cloves regular garlic)
- 1 bunch dill
- 1 bunch parsley
- 2 boiled eggs
- 2 raw eggs
- Nutmeg (optional)
- Butter (for greasing and topping)
- Salt & pepper to taste
Instructions
- Separate the white and green parts of the spring onions and garlic.
- Chop the greens finely and set aside.
- In a pan over medium heat, sauté the white parts of the onions and garlic for 2-3 minutes.
- If using lamb heart, add it to the pan and cook for 8 minutes.
- Cut the liver into chunks and add it along with the garlic cloves.
- Fry for 6-7 minutes, then add the green onion and garlic parts, cooking for one more minute.
- Remove from heat and allow the mixture to cool completely.
- While it cools, boil two eggs for 10 minutes.
- Chop the dill and parsley finely.
- Once the liver mixture has cooled, chop it finely (or use a chopper).
- In a bowl, mix the chopped liver, fresh herbs, raw eggs, salt, pepper, and nutmeg.
- Preheat the oven to 180°C (350°F).
- Grease a loaf pan with butter or line with baking paper.
- Add half of the drob mixture, place the boiled eggs in the center, and cover with the rest of the mixture, pressing it down gently.
- Top with thin slices of butter.
- Bake for 40 minutes, or until a toothpick inserted in the middle comes out clean.
- Once done, let the drob cool in the pan, then refrigerate overnight.
- The next day, remove from the pan, slice, and serve chilled or at room temperature.
Notes
A Traditional Romanian Delight for Easter
The Romanian drob is a must-have appetizer on Easter dinner tables across Romania. This flavorful dish, made from lamb offal and fresh spring greens, is deeply rooted in Romanian culinary traditions. Since lamb is primarily consumed during Easter in Romania, families often purchase a whole or half lamb, utilizing every part to prepare a variety of dishes. For generations, Easter has been a time of gathering, where families come together to celebrate with a feast of traditional foods. In many households, the lamb's head and bones are used for a hearty soup, the legs are slow-roasted with garlic, and the organs are transformed into this delicious lamb drob. Romanians believe in honoring the animal by using every part, a practice that stems from both cultural respect and the necessity of making the most of available ingredients, especially during past times of scarcity.What is Romanian Drob? 🍔🧁
Lamb drob is a savory meatloaf with a rich, earthy flavor, often featuring boiled eggs in the center. It is made from lamb liver, heart, kidneys, and an abundance of fresh herbs like spring onions, garlic, parsley, and dill. The result is a soft, aromatic, and flavorful dish with a texture similar to pâté. This appetizer is a staple of the Easter feast, typically served alongside other Romanian classics such as Boeuf Salad, mushroom salad, eggplant spread (salată de vinete), fresh telemea cheese, cold cuts, radishes, tomatoes, and dyed red eggs.Recipe Notes & Expert Tips 🥦
- Spring garlic substitution: If you can’t find spring garlic, use regular garlic cloves. The flavor will remain authentic and delicious.
- Liver-only alternative: Traditional drob includes multiple organs like liver, heart, and kidneys, but if only liver is available, it works just as well!
- Salt caution: Do not add salt while frying the liver, as it will harden and become chewy. Season only after cooling.
- Storage: Keep drob wrapped in foil in the fridge to maintain moisture.
This drob recipe sounds absolutely delicious! The combination of lamb liver and heart with fresh herbs is intriguing – I love the idea of using spring onions and garlic for a vibrant, fresh flavor. My question is, how crucial is using both the liver and heart? Could one be substituted or omitted if, for example, only liver was readily available? I’m eager to try this for Easter, and understanding the flexibility of the ingredients would be very helpful.