Lamb Liver Pate
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g liver (s) (lamb), rouhly cut into pieces
- 1 large apple, cut into pieces
- 3 shallot (s), chopped
- 2 cloves garlic, chopped
- 150 g ham (Katenschinken) or bacon, diced
- salt and pepper
- 150 g butter
- some parsley, freshly chopped
- some rosemary, freshly chopped
- some thyme, freshly chopped
- some lovage (Maggi herb), freshly chopped
Print Recipe
Pin Recipe Instructions
- Leave the ham or bacon cubes in a hot pan. Add the chopped shallots with garlic and apple pieces and sweat in them until translucent. Salt and pepper as needed and place in a tall mixing bowl.
- In the same pan, fry the lamb liver, cut into large pieces. Then add salt (after roasting!), Then also add to the mixing bowl. Now add the chopped herbs and puree everything together with a hand blender.
- Meanwhile, let the butter melt (but do not brown) in the still hot pan. Then mix in the butter. Pour the mixture into molds and leave to set overnight.
- Freshly baked rolls taste good with it.
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