Petitchef

Lamb pate: a good basic recipe

Main Dish
2 servings
15 min
40 min
Very Easy

Ingredients

Number of serving: 2
250 g lamb's liver

1 cups red wine

1 cup vegetable stock

2 bay leaves (fresh or dried)

2 sprigs fresh rosemary. 1 whole and 1 stripped and the leaves chopped fine.

3 tablespoons butter (chilled)

1 tablespoon extra virgin olive oil

2-3 tablespoons sea salt

The Tools

Large sauce pan

Food processor

Stove

Preparation

  • Put the wine, stock, bay leaves, big pinch sea salt, and fresh rosemary in the sauce pan and bring to a simmer.
  • Turn the heat down to minimum and add the liver, whole, to the simmering liquid.
  • Turn the heat down to minimum and add the liver, whole, to the simmering liquid.
  • Remove from heat and drain. Place cooked liver in the food processor with the chopped rosemary, butter, and salt to taste.
  • Blend, drizzling in the olive oil. Taste and add seasoning if necessary.
  • Continue blending until it forms a smooth paste. Fill ramekins or other dish with the paste.
  • Chill covered until firm.
  • Serve with crusty bread or Melba toast.





Rate this recipe:

Related recipes

Recipe Lamb shanks on creamy polenta
Lamb shanks on creamy polenta
2 servings
2h30m
Easy
Recipe Lamb rice with mint, feta and spinach
Lamb rice with mint, feta and spinach
5 servings
30 min
Very Easy
Recipe Lamb satay (sate kambing)
Lamb satay (sate kambing)
8 servings
1h20m
Easy
Recipe Beef bourguignon - video recipe !
Beef bourguignon - video recipe !
4 servings
3h20m
Easy
Recipe Creamed leeks muffins
Creamed leeks muffins
4 servings
55 min
Very Easy

Recipes

Daily Menu

Receive daily menu: