Preparation

500 g of lamb entrails
1 generous bunch of green onions
50 g thick sour cream
1-2 tablespoons of oil
2 eggs
salt
pepper
thyme
1 small dill
1 small bunch of parsley
Heat the pan, put a tablespoon of oil and then cut the lamb organs into pieces. When the oil has heated up, add the pieces of lamb organs to the pan and mix. Add the green onion, then add a clove of garlic or a few sprigs of green garlic and add half a bay leaf. Let them cook, then add a teaspoon of salt, a pinch of pepper and a little thyme. We continue to stir in the pan. It is ready when the sauce comes out of the pan. Let the organs cool, then blend them. We have to chop them, but not very much, they don’t even have to be a paste. Now add sour cream and greens. Mix everything and then taste, see if you need more salt and pepper. Beat the eggs a little with a fork, then add them. We mix everything very well, until we homogenize the composition of the lamb’s liver. We will use a cake tray that we line with baking paper. For starters, add half of the amount to the pan. We put the boiled eggs, then we put the rest of the stuffed composition. We level above. Put the tray in the oven at a temperature of 200 degrees Celsius, for 30-40 minutes. Cover the first 10 minutes with aluminum foil so that it does not burn on top, then remove the foil and let it brown. It can be served as a side dish or as an appetizer