Romanian Lamb Haggis

1. 1

   Grind the innards with the finely chopped raw or slightly fried onion, lard and crustless slice of bread (previously soaked and squeezed dry).

2. 2

   Add salt, pepper, chopped parsley and dill, chopped green onions, beaten eggs and mix everything well. In a well greased pan, set the washed lamb stomach so as to cover the bottom and sides of the pan with room to spare.

3. 3

   Arrange the ground meat mixture, cover with the sides of the stomach and bake.

4. 4

   When ready, turn onto a plate and serve with green lettuce.

* Per serving · 4 servings · Values may vary.

No additional tips available.