Lamb Pâté
This rich and flavorful lamb pâté is perfect for spreading on crusty bread or crackers.
Ingredients - Serves 8
- 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
Let's Get Started
- Preheat the oven to 325°F.
- Trim any excess fat from the lamb shoulder and cut it into small pieces.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and cook until softened.
- Add the lamb pieces to the skillet and cook until browned on all sides.
- 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.
- 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.
- 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.
- To serve, remove the pâté from the loaf pan and discard the plastic wrap. Slice and serve with crusty bread or crackers.
Dietary Info
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Calories: 250
- Fat: 18g
- Carbs: 4g
- Protein: 20g
- Sodium: 400mg
- Sugar: 1g