Lamb Haggis (Romanian Drob de Miel)

Although the ingredients and the methods of preparation may vary, drob de miel usually consists of a mixture of ground lamb offal, bread dipped in milk, chopped herbs, hard-boiled eggs, and vegetables, wrapped in lamb caul fat. The meatloaf is baked in the oven and can also be prepared with pastry sheets instead of lamb caul fat, a dish known as drob de miel în aluat. Due to its similarity to the Scottish haggis, this dish is often called Romanian lamb haggis. In Romania, this is a typical Easter dish, served as a main course accompanied by various side dishes, or as a simple appetizer.

2.2 lbs lamb offal; heart, liver, lung, kidney (1 kg)
2 bunches spring onions
1 bunch green garlic
1 bunch parsley
1 bunch dill
3-4 raw eggs
spinach (100-200 g)
3-4 eggs, hard-boiled
sea salt
black pepper, freshly ground

To start cooking this dish you will need to wash all the ingredients especially the meat and chop it into small pieces leaving them in cold water (for the blood to wash up) for half an hour.

Add all the meat into a pot and leave it to boil for around 15-20 minutes with some sea salt (Take all the foam from the meat and throw it away).

After the meat is boiled take it out and leave it to get to room temperature.

Wash the vegetables and cut them into small pieces. Mix all the ingredients together, the meat, vegetable, salt, pepper and the raw eggs.

In a baking tray add the lamb intestine (prapor) and fill it with the filling, add the boiled eggs in the middle of the ingredients. Close the "haggis" and let it cook in the oven for around 20-30 minutes.

After taking it out from the oven let it cool down for 10 minutes before cutting it.