Lamb Pâté

Ingredients

• Butter - 2 tablespoons
• Salt and pepper - To taste
• Egg - 1
• Heavy cream - 1/4 cup
• Cognac or brandy - 2 tablespoons
• Dijon mustard - 1 tablespoon
• Fresh thyme - 1 tablespoon, chopped
• Garlic - 3 cloves, minced
• Onion - 1 medium, finely chopped
• Lamb shoulder - 1.5 pounds, boneless

Instructions

1. Preheat the oven to 325°F.
2. Trim any excess fat from the lamb shoulder and cut it into small pieces.
3. In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and cook until softened.
4. Add the lamb pieces to the skillet and cook until browned on all sides.
5. Transfer the lamb mixture to a food processor. Add the fresh thyme, Dijon mustard, cognac or brandy, heavy cream, egg, salt, and pepper. Process until smooth.
6. Line a loaf pan with plastic wrap, leaving some overhang on the sides. Pour the lamb mixture into the loaf pan and smooth the top.
7. Cover the pâté with the overhanging plastic wrap and place a weight on top (such as a can or a brick). Refrigerate for at least 2 hours, or overnight.
8. To serve, remove the pâté from the loaf pan and discard the plastic wrap. Slice and serve with crusty bread or crackers.