Traditional Bulgarian Lamb Roast with Drob Sarma
Традиционно ястие · Bulgarian
A classic Bulgarian Easter dish featuring a tender roasted lamb leg, traditionally served with a rich and flavorful drob sarma (a stuffing made from lamb offal, rice, and herbs, often baked inside the lamb or separately).
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Съставки
- Lamb leg1.5 kg
- Lamb liver200 g
- Lamb heart100 g
- Lamb lungs100 g
- Rice200 g
- Onions2 large
- Fresh dill1 bunch
- Fresh parsley1 bunch
- Butter50 g
- Lamb broth or water200 ml
- Saltto taste
- Black pepperto taste
- Bay leaves2
- Garlic3 cloves
Стъпки
- 1
Prepare the lamb leg: score the skin, season generously with salt and pepper. Insert garlic cloves and bay leaves into the meat.
- 2
For the drob sarma: finely chop the lamb offal (liver, heart, lungs).
- 3
Finely chop the onions and sauté them in butter until softened.
- 4
Add the chopped offal to the onions and cook for about 10-15 minutes until browned.
- 5
Rinse the rice and add it to the pan with the offal and onions. Stir well.
- 6
Add chopped fresh dill and parsley. Season with salt and pepper.
- 7
Pour in the lamb broth or water. Bring to a simmer, cover, and cook for about 15-20 minutes until the rice is partially cooked.
- 8
Roast the lamb leg in a preheated oven at 180°C (350°F) for about 1.5-2 hours, or until cooked through and golden brown.
- 9
Option 1 (Sarma inside lamb): Carefully create a pocket in the lamb leg and stuff it with the drob sarma mixture. Continue roasting.
- 10
Option 2 (Sarma separate): Place the drob sarma mixture in a baking dish, add a little more broth if needed, cover, and bake alongside the lamb for the last 30-40 minutes of roasting.
- 11
Let the lamb rest for 15 minutes before carving. Serve slices of lamb with a generous portion of drob sarma.
