Lamb paté with mint butter


recipes, pate, lamb

Ingredients 18
Servings 8
Time

Ingredients

  • 1
    kg
    lamb or mutton shank
  • 15
    ml
    cooking oil
  • 1
    large onion, chopped
  • 1
    clove garlic, crushed
  • 350
    ml
    meat stock
  • 5
    black peppercorns
  • 2
    juniper berries (optional)
  • 1
    bay leaf
  • 15
    ml
    dried parsley
  • 10
    ml
    salt
  • freshly ground black pepper to taste
  • 30
    ml
    wine vinegar
  • 1
    carrot, sliced
  • 50
    ml
    sour cream
  • 50
    ml
    plain yoghurt
  • MINT BUTTER
  • 100
    ml
    melted clarified butter
  • 50
    ml
    fresh mint, finely chopped
 

Method

 
Brown meat in heated oil. Add onion and garlic and sauté until translucent. Add heated stock, peppercorns, juniper berries (if using) and bay leaf all tied into a muslin bag, and remaining ingredients except cream and yoghurt. Cover with lid and reduce heat. Simmer for two and a half hours or until meat falls away from the bone. Remove bones and muslin bag and process the meat and cooking liquid to a fine texture in a food processor. Add cream and yoghurt and mix well. Spoon mixture into one large or several individual paté dishes and leave to cool. Mix butter and mint, pour over paté and leave until butter is set. Serve with pumpernickel, wholewheat bread or melba toast and sliced cucumber.
 

Read more on: lamb  |  recipes
 

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