Serbian-style Lamb Drob

Ingredients

In the Serbian adaptation of the Romanian Drob de miel, paprika is added to enhance the flavor and color of the dish. Additionally, Serbian cuisine often incorporates a wider variety of spices and herbs, such as thyme and rosemary, which contribute to the unique taste profile of the Serbian-style Lamb Drob. We alse have the original recipe for Drob de miel, so you can check it out.

• 500g (1.1 lb) lamb offal (liver, heart, lungs) 500g (1.1 lb) lamb offal (liver, heart, lungs)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon thyme 1 teaspoon thyme
• 1 teaspoon rosemary 1 teaspoon rosemary
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 25g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the lamb offal under cold water and pat dry with paper towels.
3. 3.
   In a large bowl, combine the lamb offal, chopped onion, minced garlic, paprika, thyme, rosemary, salt, and pepper. Mix well to ensure all the ingredients are evenly distributed.
4. 4.
   Heat the vegetable oil in a skillet over medium heat. Add the lamb offal mixture and cook until browned, about 5 minutes.
5. 5.
   Transfer the mixture to a baking dish and spread it evenly.
6. 6.
   Bake in the preheated oven for 30-40 minutes, or until the drob is golden brown and cooked through.
7. 7.
   Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Lamb offal — Ensure that the offal is fresh and properly cleaned before use. Trim any excess fat or tough membranes for a more tender result.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes to the lamb offal mixture.
• Serve the Serbian-style Lamb Drob with a dollop of sour cream or yogurt for added creaminess.
• If you prefer a milder flavor, reduce the amount of paprika used in the recipe.
• Pair this dish with a fresh green salad to balance the richness of the lamb offal.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Serbian-style Lamb Drob warm as an appetizer or a main course. Accompany it with freshly baked bread and a side of pickled vegetables for a complete Serbian dining experience.

Presentation advice

To enhance the presentation, garnish the Serbian-style Lamb Drob with a sprinkle of fresh herbs, such as parsley or dill. Serve it on a platter with decorative lettuce leaves for an appealing visual effect.