Traditional Drob de Miel: Easter Lamb Offal Loaf with Eggs and Herbs
Drob de miel is a Romanian Easter loaf of chopped lamb offal bound with eggs and abundant spring onion, green garlic, dill and parsley. Whole hard-boiled eggs run through the centre, so every cold slice shows a clear egg core surrounded by herb-flecked offal.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Gently simmer the cleaned lungs and heart in salted water until tender, about 40 minutes. Add the liver only for the final 10-12 minutes so it does not become chalky; drain and cool.
- 2
Chop the offal finely by hand or pulse briefly. Mix with spring onion, green garlic, dill, parsley, breadcrumbs soaked in the milk, the 4 raw eggs, salt and pepper.
- 3
If using caul, soak and rinse it, then drape it over a loaf pan with an overhang. Otherwise grease and line the pan with parchment.
- 4
Pack in half the offal mixture. Lay the 4 peeled hard-boiled eggs end to end along the centre, then cover completely with the remaining mixture. Fold over the caul or parchment edge.
- 5
Bake at 180°C/350°F for 45-55 minutes until set but still moist. Cool fully, then chill before slicing so the centred egg cross-sections and green herbs remain distinct.
Cook notes
Tips
Make sure to clean the lamb offal thoroughly before cooking.
Let the drob cool down slightly before slicing for cleaner cuts.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover Drob de Miel in an airtight container in the refrigerator for up to 3 days.
- For longer storage, you can freeze slices wrapped in plastic wrap and then in foil for up to 2 months.
Substitutions
- You can substitute lamb with beef or pork offal if preferred.
- Use vegetable broth instead of water for boiling the offal for added flavor.
What to Serve With
- Serve with pickled vegetables for a tangy contrast.
- Pair with a side of mashed potatoes for a hearty meal.
Common Mistakes
- Avoid using offal that hasn't been cleaned properly, as it can affect the flavor.
- Do not brush the loaf with the reserved eggs; the whole boiled eggs belong inside as a visible centre.
Recipe FAQ
Can I make Drob de Miel ahead of time?
Yes. Drob is commonly prepared ahead, chilled, and served in neat slices; it does not need reheating.
What type of bread can I use for the breadcrumbs?
Use plain white or whole wheat bread that you can toast and crumble into breadcrumbs.
Is it necessary to use all the offal?
While lamb liver, lungs, and heart are traditional, you can adjust based on what's available and your taste.
Kitchen tools
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Baking sheet
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Saucepan
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Skillet
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Chef knife
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Cutting board
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