Lamb drob

published by Ioana Serea on 3 April 2022


Lamb drob

I do not know how others are, but I associate the Easter holiday, among other goodies, with the entrée of Drob de miel! 🙂 Without him, this holiday would not be the same!

The holidays are both about dishes, recipes of the mother, of the grandmother, but more, about the fact that the whole family gathers around the table, we all see each other after some time in which we have not done it, we tell stories, we feel good!!

In my family, things were very clear: each member of the family with his favorite dish, his recipe, and somehow… his pleasure to savor that something on this occasion!!

As for the lamb drab, we were all in unison: according to grandma’s recipe, and without it it could be otherwise!!

Let me give you a detail:


  • 585 g of lamb offal – heart, liver, lungs, kidneys, spleen
  • 70 g green garlic
  • 330 g green onions
  • 35 g green parsley
  • 35 g green dill
  • 7 eggs (I took from the Origins )
  • optional salt and pepper – recommended for children over 1 year old +

Preparation mode:

Wash the lamb oraganele, chop them finely and boil them about 15 minutes.

Peel and finely chop the garlic and green onion, dill and fresh parsley.

Mix all the ingredients, including the 6 eggs, and put them in a tray wallpapered with baking paper (I used one of size 32x12cm). Beat 1 egg, and add it on top.

Put everything in the oven preheated to 180 Degrees Celsius for 40 minutes (until the composition is congealed and there is no more juice in the pan).

Spore to the kitchen and good appetite!






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