Romanian Lamb Haggis is one of the most popular dishes cooked around Easter. It’s made of minced lamb innards (heart, liver, lungs, kidneys), green onions, eggs, fresh dill and parsley. All these wrapped in a caul (or pasta sheet) and roasted like a meatloaf. We serve it as an appetizer with green onions, tomatoes or you can try it with my mom’s easy and delicious salad (romaine lettuce, red radishes, green onions with an oil and vinegar dressing).
Time: 90 min, Prep: 20 min. Cook: 70 min.
- Lamb innards (liver, heart, lungs) from a lamb
- 4 bunches green onions
- 1 bunch dill
- 1 bunch parsley
- 2 slices of bread soaked in milk
- 4 eggs
- 4 hard-boiled eggs
- 50 g butter
- Salt & pepper
- 1 lamb caul or a thin pasta sheet
Wash the innards and leave them for half an hour in cold water. Boil them in water & a pinch of salt for about 20 minutes. Drain and set aside to cool.
Peel and cut the green onions. Mince the green onions, dill and parsley in a food processor.
When innards are cool, cut them in smaller pieces. Mince them together with the slices of bread (soaked in milk).
Combine the minced onions, parsley, dill and the beaten eggs. Season with salt and pepper.
Butter the pan and line the pasta sheet to cover the bottom and sides of a loaf pan and leave something extra to cover the mixture. Brush the pasta sheet with melted butter. If you are using the lamb’s caul, you should soak it in cold water for about an hour.
Add half of the mixture, arrange the hard-boiled eggs in the pan and cover with the remaining mixture. Cover with the pasta sheet, brush with melted butter and bake for 30 minutes.