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Jamie Oliver Lamb Liver Pate

Jamie Oliver Lamb Liver Pate

  • Author: Ekani Ella
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Appetizer
  • Method: Sautéing and blending
  • Cuisine: British

Description

Jamie Oliver’s Lamb Liver Pâté is a creamy and savory spread made from sautéed lamb liver, onions, garlic, and butter, blended into a smooth texture. The liver is seasoned with herbs and spices to bring out its rich flavor, while the butter adds creaminess. This pâté is perfect for spreading on toast or crackers and is an easy way to enjoy the nutritional benefits of the liver in a delicious and versatile form.

Ingredients

Scale
  • 300g (10.5 oz) lamb liver – cleaned and chopped into small pieces.
  • 1 small onion – finely chopped for sweetness.
  • 2 garlic cloves – minced for added flavor.
  • 100g (3.5 oz) unsalted butter – for richness and smooth texture.
  • 2 tablespoons olive oil – for sautéing the liver.
  • 1 teaspoon fresh thyme – for a hint of herbal aroma.
  • 1 tablespoon brandy or red wine – optional, adds depth of flavor.
  • Salt and pepper – to season.
  • Fresh parsley – for garnish.

Instructions

  1. Prepare the liver: Clean the lamb liver by trimming any sinew or tough bits. Cut into small, even pieces for easy cooking.
  2. Sauté the onion and garlic: Heat olive oil in a frying pan over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
  3. Cook the liver: Add the liver pieces to the pan, stirring to brown them on all sides. Cook for 4-5 minutes until the liver is cooked through but still slightly pink in the center. Season with salt, pepper, and thyme.
  4. Add the brandy or wine (optional): If using, pour in the brandy or red wine and let it cook off for a couple of minutes, adding extra depth to the flavor.
  5. Blend the pâté: Transfer the cooked liver mixture to a food processor or blender. Add the butter, and blend until smooth and creamy. Taste and adjust seasoning if needed.
  6. Chill the pâté: Spoon the pâté into a dish or individual ramekins, smoothing the top. Cover with plastic wrap and refrigerate for at least 1-2 hours to allow the flavors to develop.
  7. Serve and garnish: Garnish with fresh parsley and serve with crusty bread, crackers, or fresh vegetable sticks.

Did you make this recipe?

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-lamb-liver-pate-recipe/