Lamb Offal Drob

Rinse the lamb liver, heart, lungs and kidneys thoroughly. Cut the kidneys lengthwise and remove the white inner core. Pour 1500 ml of water into a pot, bring to a boil, add the heart and lungs and cook for 20 minutes, skimming off the foam; add the liver and kidneys and cook for another 10 minutes. Drain the offal, let cool for 20 minutes, then finely chop with a knife or pass through a meat grinder.

Dice the onion finely. Heat the oil over medium heat and sauté the onion for 4–5 minutes until translucent, without browning.

Finely chop the green onion, green garlic, parsley and dill. Add them to the cooled offal along with the sautéed onion, salt and black pepper; mix well.

Beat in the raw eggs and mix thoroughly until the mixture is even. Rinse the lamb caul fat, soak it in warm water for 5 minutes to make it pliable, then line a loaf pan with it, letting the edges hang over the sides.

Spread half of the mixture into the pan, arrange the boiled eggs lengthwise down the center, cover with the remaining mixture and press down gently to avoid air pockets. Fold the edges of the caul fat over the filling.

Bake the drob in a preheated 180 °C oven for 45–50 minutes, until the top is nicely browned and the center is firm to the touch.

Let the drob cool in the pan for 30 minutes, then refrigerate for at least 4 hours. Slice and serve chilled or at room temperature.