Romanian Drob de Miel – Easter Lamb Loaf
A traditional Romanian Easter dish made from lamb offal, herbs, and eggs, wrapped in caul fat — flavorful and symbolic.
Ingredients (Serves 6):
* 500g lamb liver, lungs, heart, and kidneys (or use chicken liver)
* 2 boiled eggs (whole, peeled)
* 2 raw eggs
* 1 bunch green onions, chopped
* 1 bunch dill and parsley, chopped
* 1 slice bread, soaked in milk
* 1 sheet of lamb caul fat (*prapur*, or substitute with baking paper)
* Salt and pepper
Instructions:
1. Boil offal until tender. Cool and finely chop.
2. Mix with herbs, green onions, soaked bread, raw eggs, salt, and pepper.
3. Line loaf pan with caul fat, add half mixture, place boiled eggs in center, top with remaining mix.
4. Fold over and bake at 180°C (350°F) for \~45 mins until golden.
5. Cool slightly before slicing.
Romanian Tip:
Traditionally served cold as an appetizer with mustard or horseradish.
A traditional Romanian Easter dish made from lamb offal, herbs, and eggs, wrapped in caul fat — flavorful and symbolic.
Ingredients (Serves 6):
* 500g lamb liver, lungs, heart, and kidneys (or use chicken liver)
* 2 boiled eggs (whole, peeled)
* 2 raw eggs
* 1 bunch green onions, chopped
* 1 bunch dill and parsley, chopped
* 1 slice bread, soaked in milk
* 1 sheet of lamb caul fat (*prapur*, or substitute with baking paper)
* Salt and pepper
Instructions:
1. Boil offal until tender. Cool and finely chop.
2. Mix with herbs, green onions, soaked bread, raw eggs, salt, and pepper.
3. Line loaf pan with caul fat, add half mixture, place boiled eggs in center, top with remaining mix.
4. Fold over and bake at 180°C (350°F) for \~45 mins until golden.
5. Cool slightly before slicing.
Romanian Tip:
Traditionally served cold as an appetizer with mustard or horseradish.
Romanian Drob de Miel – Easter Lamb Loaf
A traditional Romanian Easter dish made from lamb offal, herbs, and eggs, wrapped in caul fat — flavorful and symbolic.
Ingredients (Serves 6):
* 500g lamb liver, lungs, heart, and kidneys (or use chicken liver)
* 2 boiled eggs (whole, peeled)
* 2 raw eggs
* 1 bunch green onions, chopped
* 1 bunch dill and parsley, chopped
* 1 slice bread, soaked in milk
* 1 sheet of lamb caul fat (*prapur*, or substitute with baking paper)
* Salt and pepper
Instructions:
1. Boil offal until tender. Cool and finely chop.
2. Mix with herbs, green onions, soaked bread, raw eggs, salt, and pepper.
3. Line loaf pan with caul fat, add half mixture, place boiled eggs in center, top with remaining mix.
4. Fold over and bake at 180°C (350°F) for \~45 mins until golden.
5. Cool slightly before slicing.
Romanian Tip:
Traditionally served cold as an appetizer with mustard or horseradish.


