Lambs' liver pate

Lambs' liver pate


19 people made this

About this recipe: A rustic homemade pate made of lambs' liver, baked in a terrine. Serve as a starter or a light lunch with a green salad. Crusty bread and a side of cornichons and mustard is a must!

Gillian Alletson

Serves: 8 

  • 25g (1 oz) butter
  • 225g (8 oz) lambs' liver, timmed and sliced
  • 1 small onion, sliced
  • 1 egg
  • 3 tablespoons milk
  • 1/4 teaspoon dried thyme
  • salt and freshly ground black pepper, to taste
  • 1 teaspoon lemon juice
  • 2 bay leaves
  • 2 rashers streaky bacon

Prep:15min  ›  Cook:1hr20min  ›  Ready in:1hr35min 

  1. Preheat the oven to 170 C / Gas 3.
  2. Melt the butter in a pan over medium heat. Cook the liver and onions until tender, about 5 minutes. Transfer mixture to a blender or food processor and pulse until smooth. Add the egg, milk, thyme, salt, pepper and lemon juice; blend until smooth.
  3. Place the bay leaves on the bottom of a 1-pint ovenproof dish; line the base and sides with bacon. Spoon the liver mixture into the dish. Place the dish in a tin of water.
  4. Bake, covered, in the preheated oven until just set, about 75 minutes. Remove from the oven and leave to cool; turn on to a serving dish.

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Reviews (1)


This is a lovely pate to make and it tastes delicious. I added garlic to the recipe and it worked well. - 03 Feb 2016

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