Name: Lamb paté with mint butter
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 1.00 kg lamb or mutton shank; 15.00 ml oil; 1.00 onion large, chopped; 1.00 garlic cloves, crushed; 350.00 ml stock meat; 5.00 black peppercorns whole; 2.00 juniper berries; 1.00 bay leaves; 15.00 ml dried parsley; 10.00 ml salt; freshly ground black pepper to taste; 30.00 ml vinegar wine; 1.00 carrots sliced; 50.00 ml sour cream; 50.00 ml yoghurt plain; 100.00 ml butter melted, clarified; 50.00 ml fresh mint finely chopped

Recipe Disclaimer

Tap for method

Ingredients (17)

1.00 kg	lamb — or mutton shank
15.00 ml	oil
1.00	onion — large, chopped
1.00	garlic — cloves, crushed
350.00 ml	stock — meat
5.00	black peppercorns — whole
2.00	juniper berries
1.00	bay leaves
15.00 ml	dried parsley
10.00 ml	salt
	freshly ground black pepper — to taste
30.00 ml	vinegar — wine
1.00	carrots — sliced
50.00 ml	sour cream
50.00 ml	yoghurt — plain

MINT BUTTER

100.00 ml	butter — melted, clarified
50.00 ml	fresh mint — finely chopped

Tap for ingredients

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.