Lamb recipe from a world-renowned Hungarian writer for Easter

György Dragomán, one of the most prominent figures of the contemporary Hungarian literary scene, managed to combine his passion for cooking and literature in his recently published work, The Cookbook (Főzőskönyv). His original lamb shoulder recipe is guaranteed to bring the family together at the table, and it is perfect if you wish to enjoy authentic Hungarian flavours with a twist.

The name of György Dragomán may sound familiar to many. The József Attila-prized author frequently appears at international book fairs and festivals; what is more, his acclaimed novel, The White King, was adapted into a movie in 2016 (you can watch the trailer and read more about the movie here). The recollections of his early childhood from the era of the Ceaușescu regime in Transylvania continue to inspire his writing, just like they did his latest success, The Bone Fire. The English translation of The Bone Fire was published earlier this year, on the occasion of whic

h Dragomán gave an interview to the New York Times (available here).

In The Cookbook, Dragomán attaches heart-warming and sometimes heart-wrenching anecdotes and short stories to the recipes he experimented with or learnt from others.

“Writing about cooking is almost as good as cooking. Reading about cooking is almost as good as eating.”

For him, eating lamb is a delightful trip down memory lane. He cannot help but reminisce about the deep love his grandmother and father had for lamb chop and recalls the first time he prepared lamb, a true rite of passage for him. Even though we may be forced to spend the holidays far from our loved ones, flavours and memories will bring us together.