Lamb Liver Paté

by Stoney Mountain Farm

Last Saturday Market, Olga brought their famous paté to the Stoney Mountain Farm booth and so this week's recipe comes straight from their blog post below! 

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"I love our customers and I love it when they share what they’ve created or how they’ve used our products. At the market last week someone shared his very successful rendition of liver paté using our liver. He’d made it over the holidays Not only did it sound yummy I thought, why haven’t I done that? I decided to try paté with our lamb liver instead of the ubiquitous chicken liver.  Lamb liver is much milder then beef liver and much healthier then all liver. For those who declare they don’t like liver I’d suggest you give this a try.

I’ve made paté before but most often I enjoyed it while sitting at one of my favorite restaurants enjoying their paté with the traditional accompaniments of coarse mustard, cornichons and caper berries with toasted baguette slices. One of my sisters brought some to our recent holiday festivities, same accompaniments but, to be expected, made with chicken liver. 

Well my life has been changed FOREVER!

So easy. So good .

Hey, did you know lamb’s liver is one of the worlds richest sources of B vitamins, and an incredible source of iron, zinc, copper, vitamin A and D.  

Ingredients

• 1 shallot, minced
• allspice 1/8 to 1/4 teaspoon, depending on your tastes
• peppercorns, whole 3 teaspoons
• creme fraiché or cream, 2 Tablespoons
• port (or brandy) 1/8 to 1/4 cup
• 2 cloves garlic, minced
• 3/4 pound lamb liver
• 2 tablespoons fresh rosemary, minced or 2 teaspoons dried crumbled
• 3 tablespoons fresh thyme, minced or 2 teaspoons dried
• ½ cup butter, melted
• ½ teaspoon sea salt
• ⅛ cup chopped fresh parsley

Instructions

Saute the shallots in the butter and cook for 2 minutes on medium-high. Add the garlic and cook for a minute. Add the liver, sprinkling with the herbs. Cook until no longer pink in the center. Add the port and cook just to incorporate. Remove from heat, and place contents into a blender or food processor with the butter and all other ingredients except peppercorns. Process until it forms a paste, adding more port if too thick. Add the peppercorns and pulse until they crack.

1. Garnish with some fresh herbs parsley 
2. Serve with thin baguette slices and cornichons and coarse mustard.

YUM, just sayin’

BTW, it freezes beautifully. DH isn’t fond of it so I have a bit, freeze the rest for a time I want a bit of decadence or just to feel really healthy. It’s a great protein source for morning needs.

Since my original post I’ve had quite a bit of feedback! One of our fans (a chef by trade) suggested adding a caramelized pear….2 DIE FOR! Another of our friends decided to use the lamb liver but created her own pared down version…first for simpler makings she roasted the liver, tossed with some EVOO. Then she blended simply with lemon zest, and the caramelized pear idea. She brought some for me to try. AGAIN, 2 DIE FOR! The lemon zest added a brightness that was so refreshing.

I guess the moral of the story is, use good quality ingredients and combine to your hearts content!"

Enjoy!