Lamb Paté

Lamb kidneys and livers

(contributed by Harold O. Koenig, <>)

Ingredients Directions
  • 3 onions
  • ¾ bulb garlic
  • 1 Tbs black pepper corns
  • dried mustard
  • ¼ tsp sage
  • ¼ tsp thyme
  • liver and kidneys from two lambs
  • olive oil
  • PamTM

Preheat oven to 275°. Peel the little membranes off the kidneys and slice them. Lightly sauté the liver and kidneys in olive oil until barely done. Remove the meat from the pan and pat dry with paper towels.

Grind spices in blender or processor. Purée the onions and garlic in the blender or processor with the spices. Pour off into a sieve to drain. Purée the meats in the blender or processor with the onions, garlic, and spices.

Spray a PyrexTM bread pan with Pam (this lets you pretend you're being low-fat). Pour the meat mixture into the bread pan and smooth the surface. Cover with aluminum foil and set a pan in water about an inch high up the side of the pan.

Bake at 275° for 2 hours or until a knife comes out almost clean. Remove from the oven and chill over night, leaving the foil on. The next day invert on serving plate.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: 31-Oct-2001 17:51:24 EST