(No Ratings Yet)
Loading...A traditional Romanian Easter specialty, this aromatic lamb loaf combines tender organ meats with fresh herbs, scallions, and eggs for a rich, savory centerpiece of the spring holiday table. Served cold or at room temperature alongside Easter bread, radishes, and spring onions, it's a beloved symbol of renewal and abundance.
Prep Time35 mins
Cook Time70 mins
Total Time105 mins
Servings8
Yield1 loaf (8 servings)
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 12 gFat
- 4.5 gSaturated Fat
- 14 gCarbs
- 2 gFiber
- 3 gSugar
- 28 gProtein
- 520 mgSodium
- 480 mgPotassium
- 85 mgCalcium
- 7.5 mgIron
- 14 mgVitamin C
- 8200 mcgVitamin A
Ingredients
For the lamb mixture
- 1 lb lamb liver, trimmed of membranes
- 8 oz lamb heart, trimmed and diced
- 8 oz lamb kidneys, cored and trimmed
- 2 large yellow onions, finely chopped
- 6 green onions, white and green parts, sliced
- 4 cloves garlic, minced
- 1/2 cup fresh flat-leaf parsley, chopped
- 1/4 cup fresh dill, chopped
- 3 large eggs, lightly beaten
- 3/4 cup plain dried breadcrumbs
- 1 1/2 tsp kosher salt
- 3/4 tsp freshly ground black pepper
- 1/2 tsp dried thyme
For assembly and baking
- 3 hard-boiled eggs, peeled
- 2 tbsp plain dried breadcrumbs, for the pan
- 2 tbsp chopped fresh parsley, for garnish
Directions
- Place the lamb liver, heart, and kidneys in a large pot, cover with cold water, and bring to a gentle boil over medium heat. Reduce heat and simmer for 20 minutes until the meats are tender when pierced with a fork. Drain well and let cool slightly.
- While the offal cooks, heat 2 tablespoons of water or broth in a skillet over medium heat. Add the yellow onions and cook for 6-8 minutes until softened and translucent, then stir in the garlic and cook 1 more minute. Remove from heat and let cool.
- Finely chop or grind the cooled organ meats using a sharp knife or a meat grinder. Transfer to a large mixing bowl and add the sautéed onions, green onions, parsley, dill, eggs, breadcrumbs, salt, pepper, and thyme. Mix thoroughly with your hands until evenly combined.
- Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and sprinkle the bottom and sides with the 2 tablespoons of breadcrumbs, tapping out the excess.
- Press about two-thirds of the lamb mixture into the prepared pan in an even layer. Arrange the three peeled hard-boiled eggs in a row down the center, pressing them gently into the mixture.
- Top with the remaining lamb mixture, pressing firmly to compact and smooth the surface. Cover the pan tightly with aluminum foil.
- Place the loaf pan in a larger roasting pan and pour hot water around it to come halfway up the sides (a bain-marie). Bake for 60 minutes, then uncover and bake 10 more minutes to lightly brown the top.
- Remove from the oven and let cool completely in the pan. Once cool, cover and refrigerate for at least 6 hours or overnight to allow the flavors to meld and the loaf to firm up.
- To serve, run a knife around the edges, invert onto a platter, and slice into thick rounds. Garnish with fresh parsley and serve cold with crusty Easter bread, sliced radishes, fresh spring onions, and a glass of dry white wine.
Cook’s Notes
- If lamb lungs are available, add 8 oz cleaned and boiled for the most authentic texture — they give the loaf its characteristic light, slightly springy bite.
- The loaf must be served cold or at room temperature, never hot. Make it the day before Easter for the best flavor development.
- For a milder flavor, soak the kidneys in cold salted water for 1 hour before cooking to draw out any strong taste.
- Use a food processor to chop the cooked offal quickly, but pulse carefully — you want a coarse texture, not a smooth paste.
- Traditional accompaniments include mujdei (Romanian garlic sauce), grated horseradish, sliced radishes, spring onions, and Easter bread (pasca or cozonac).
