Romanian Lamb Haggis (Drob de Miel)
Drob is the Romanian equivalent to lamb haggis and is made with lamb offal, boiled eggs and spring greens. There are numerous recipes that differ from one area to another, even from one family to the other. Here are some tips for making a delicious drob the miel.
Lamb haggis can be made simply with lamb for an intense taste or pork can be added to reduce the intensity of the mutton flavor. In the first case, the offal from a whole lamb, liver, spleen, kidneys, heart and lungs are used. If, however, you want a lighter version, you can use half the amount of lamb offal and make up the other half with leg of pork.
Another secret is the greens that you use. Few people realize that dill does not go well with this dish, especially if you make the haggis purely from lamb offal. But if you really like dill, use it moderately.
Of the greens you can put in the mixture, wild garlic is highly recommended. Almost all recipes use garlic, but if you put in a reduced amount and replace it with wild garlic, the taste will be much better and you will add an extra bit of greenery.
If you don’t want to put caul fat on top, you can get a golden crust using eggs. Beat two eggs, no need to froth them, and add them in a thick layer over your haggis. When baked, you will have a beautiful, golden crust on top.
Romanian Lamb Haggis (Drob de Miel)
Traditional Lamb Haggis Ingredients:
- lamb offal (heart, kidneys, liver, lungs, spleen and the entrails)
- 5 bunches green onions
- 2 bunches green garlic
- 2 bunches parsley
- 2 bunches dill
- 1 bunch wild garlic
- 1 bunch red orache
- 8 eggs
- salt & pepper
- 1 tablespoon vegetable oil (or olive oil)
- 1 tablespoon flour
- 1 sheet bay leaf
- 1 sprig thyme
- 1 carrot
- 1 parsnips
How to Properly Prepare Lamb Offal:
- Wash the lamb intestines very well and rub with coarse salt, as follows: rub with salt, rinse with warm water, rub with salt again, then rinse, and so on, 3-4 times.
- Then, with the help of a wooden spoon handle, turn the intestines upside down and repeat the whole process with coarse salt and water.
- Gather all the intestines in a bunch or two and tie in the middle, then boil in a saucepan of water until soft.
- Wash the rest of the offal well and boil in a saucepan with water and a teaspoon of salt. Stir from time to time and simmer until cooked through.
How to Prepare Traditional Lamb Haggis:
- Wash the lamb offal well and boil them in a saucepan with water and a teaspoon of salt, peppercorns, bay leaf, orache and the vegetables, cut into large slices.
- Stir from time to time and simmer until cooked through.
- Meanwhile, peel the onion and garlic and cut them into large pieces.
- After boiling, remove the offal from the water and allow to cool.
- Cut the offal into cubes and place in a large bowl. Be careful, for a mild taste the offal should not be processed in a meat mincer.
- Add onion and garlic, greens and the beaten eggs. Mix well, season and continue mixing.
- Pour the resulting mixture into the desired loaf pan lined with olive oil and flour. You can arrange slices of boiled carrot and parsley leaves on the top to make it look pretty.
- Put the haggis in the oven preheated to 170 ° C/ 338 ℉ and cook until it browns.
Lamb Haggis; Photo credit: Laura Laurentiu;
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