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**Ingredients:**
– 2.2 lbs (1 kg) lamb offal (heart, lungs, liver, kidneys)
– 1 caul fat (optional)
– 4 eggs
– 2 medium onions
– 4-5 spring onions
– 1-2 sprigs of green garlic
– 1 bunch parsley
– 1 bunch dill
– 1 bunch wild garlic
– Several slices of stale bread (crust removed)
– Butter for greasing the pan or parchment paper
– Salt
– Pepper
**Instructions:**
1. **Preparation of Offal:**
– Clean and wash the lamb offal thoroughly. Cut them into large pieces and soak them in a mixture of cold water and vinegar (1 part vinegar, 3 parts water) for 20 minutes. Rinse and soak them again in fresh cold water.
2. **Preparing the Caul Fat (if using):**
– If using caul fat, soak it in cold water for an hour, changing the water once or twice.
3. **Boiling the Offal:**
– Boil the lamb offal in water for 20 minutes. Remove any foam that rises to the surface. Drain the offal and let it cool.
4. **Preparing the Vegetables:**
– Peel, wash, and finely chop the onions. Sauté them in a little oil until translucent. Chop the spring onions, green garlic, wild garlic, parsley, and dill.
5. **Mixing the Ingredients:**
– In a bowl, beat the eggs. Grind the lamb offal in a meat grinder or chop it into small pieces. Soak the stale bread in milk and add it to the meat. Add the sautéed onions, spring onions, green garlic, wild garlic, parsley, and dill. Season with salt and pepper. Mix well until the drob mixture is cohesive and uniform.
6. **Preparing the Pan:**
– Grease a loaf pan with butter or line it with parchment paper.
7. **Assembling the Drob:**
– Spread the drob mixture evenly into the prepared pan. If using caul fat, layer it on top of the drob mixture.
8. **Baking:**
– Preheat the oven to 356-374°F (180-190°C). Bake the lamb drob for 30-40 minutes until golden brown and cooked through.
9. **Serving:**
– Allow the drob to cool slightly before slicing and serving. Enjoy this traditional Romanian dish with your favorite sides or as part of a festive meal.
This lamb drob recipe captures the essence of spring with its abundance of fresh herbs and tender offal, creating a dish that is both flavorful and comforting.