Romanian Lamb Offal Terrine (Drob de Miel)
Drob de miel Say it: DROHB deh MYEHL
On Romanian Easter tables, drob de miel is served cold in thick slices, and its appeal is built into the make-ahead timing: the terrine is baked, chilled until firm and unmolded when guests arrive. The flavor is rich, grassy and herbal, with lamb offal, spring onions, green garlic, dill and parsley around a row of whole boiled eggs. A loaf pan and a little patience give a firm, sliceable centerpiece for the appetizer spread.
Romanian Lamb Offal Terrine (Drob de Miel)
Drob de miel
Pronounced DROHB deh MYEHL
- Serves
- 6
- Prep
- 40 min
- Cook
- 50 min
- Total
- 1 hr 30 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Rinse the caul fat, if using, and leave it in cold water. Rinse the offal, remove any tough membranes and cut it into 2 in (5 cm) chunks. Strip the green onions and green garlic, keeping the white/pale green parts separate from the chopped leaves.
Set the oven to 350°F (180°C). Warm 4 tbsp (55 g) of the butter and the vegetable oil in a wide skillet over medium heat. Stir in the white/pale green parts of the green onions and green garlic, plus the yellow onion if using, and sweat them for about 5 minutes without letting them color.
Start with the heart and cook it for 2–3 minutes. Add the lungs and spleen and cook for 3–4 minutes, then the kidneys, and last the liver; cook the liver only 4–5 minutes, just until firm. Take the pan off the heat and cool completely.
Grind the cooled offal and onion mixture, or pulse it in a food processor, until it is coarse and slightly chunky. Put it in a bowl and stir in the melted fat left in the skillet.
Fold in the reserved chopped green onion and green garlic leaves, parsley and dill. Beat in the raw eggs one at a time, then season generously with salt and pepper; the mixture should be soft but still hold its shape.
Butter a 10 x 5 in (25 x 12 cm) loaf pan with some of the remaining butter. If using caul fat, line the pan with it and let the edges hang over. Press half the mixture into the pan, set the boiled eggs in a row along the length, and cover with the rest of the mixture; press firmly to remove air pockets and smooth the top.
Fold the caul fat over the top, or dot the surface with the last of the butter if not using caul. Bake until deeply golden and the sides begin to pull away from the pan, 45–50 minutes.
Let the terrine cool in the pan to room temperature, then refrigerate for at least 4 hours or overnight. Turn it out and cut thick slices to serve cold.
Regional variant: Drob de miel fără prapure
If caul fat is unavailable, pack the same filling into a buttered loaf pan, press it around the eggs and dot the top with the remaining butter. Bake as directed; the loaf will still brown well, slice cleanly and stay moist, though the outside will be a little less crisp.
Cook's notes
- Order lamb caul fat from a butcher when possible; pork caul fat also works, and a buttered, parchment-lined loaf pan is the fallback if neither is available.
- Keep the offal gentle and brief: liver that goes past just-firm can turn the finished terrine grainy.
- For the neatest slices, leave the drob in the fridge overnight and use a sharp, thin-bladed knife.
Serve with
Serve it cold in thick slices with fresh radishes, green onions, mustard or horseradish, and Romanian festive breads such as pască or cozonac.
Make ahead and storage
It can be made up to 2 days ahead. Wrap and refrigerate it, then slice while cold; the flavor improves overnight.
