Romanian Lamb Haggis (Drob de Miel)
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
50 mins
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Additional Time
1 hr 15 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
Romanian
Romanian Lamb Haggis (Drob de Miel)
Description
This recipe calls for a detailed cleaning process of lamb intestines using coarse salt and warm water multiple times to ensure purity. The offal is then boiled in a spiced broth including bay leaf, peppercorns, and wild herbs like orache and dill, which impart a layered flavor. Alongside, fresh herbs such as green onions, wild garlic, and parsley are combined with eggs to bind the mixture. This preparation results in a dense, flavorful dish with rich, meaty undertones supported by fresh herbal notes.
Romanian Lamb Haggis is typically served as a festive dish, often during Easter in Romania, and makes for a filling centerpiece that contrasts the robust meatiness with fresh, vibrant herbs. It’s usually sliced and served warm or at room temperature, often alongside rustic bread or salads.
Ingredients
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 egg
- salt
- black pepper
- 1 tablespoon vegetable oil (or olive oil)
- 1 tablespoon flour
- 1 bay leaf sheet
- peppercorns
- 1 prig thyme
- 1 carrot
- 1 parsnip
Instructions
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.
Notes
User Reviews
Overall Rating
4.9
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