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Lamb Liver Pâté

Wow your guests with this luxurious appetizer! Lamb liver pâté is a truly gourmet starter for any gathering, holidays included. Made this way, with a splash of cream, it comes out remarkably smooth and delicate. It's a joy to spread on toast points and canapés!

KirienaAuthor avatar
Recipe author
Lamb liver pate
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 3 % 2 g
Fats 92 % 55 g
Carbohydrates 5 % 3 g
532 kcal
GI: 100 / 0 / 0
  • Pâté from this delicate cut of lamb is easy to make. The key is being generous with the seasonings and lightening it with a bit of cream — do that and it turns out delicious. First, prep the liver itself: rinse it well under cold running water, pat it dry with paper towels, and remove any membranes and tough ducts, then cut it into medium pieces. Set a skillet over medium heat and add the olive oil. For a richer flavor, add a third of the butter and let it melt completely. Add the liver pieces to the hot fat and cook, stirring. Peel the garlic and press it through a garlic press. Rinse and dry the rosemary sprigs, then chop them very finely. Add the chopped garlic and rosemary to the liver, stir, and cook for about 5 minutes. Check for doneness by cutting into a piece — the center should still be slightly pink. Transfer the liver to a blender or food processor and add the remaining butter. Warm the cream slightly, combine the light cream (10–15% fat, about half-and-half) with the heavy cream (33%), and pour it in too. Blend everything to a smooth purée with no lumps. Season with salt and pepper to taste and blend again. Transfer the pâté to an airtight container and refrigerate until fully chilled, about an hour or more. Before serving, garnish the lamb liver pâté with sprigs of fresh rosemary. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream, 20% fat - 300  kcal/100g
  • Cream, 10% fat - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Butter, 82% - 734  kcal/100g
  • Unsalted table butter - 709  kcal/100g
  • Unsalted farmer butter - 661  kcal/100g
  • Salted farmer butter - 652  kcal/100g
  • Ghee - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Cream, 35% - 337  kcal/100g
  • Cream, 40% - 362  kcal/100g
  • Olive oil - 913  kcal/100g
  • Fresh rosemary - 131  kcal/100g

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