Lambs' liver pate

    1 hour 35 min

    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!

    136 people made this

    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 in English (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