Lamb liver pate

Pate from this very delicate part of lamb is not difficult to cook. The main thing is to pay enough attention to various spices, add a little lightness in the form of cream and the plow will turn out delicious.

So, first of all, it is necessary to cut up the lamb liver itself, rinse thoroughly under cold running water and wipe it with paper napkins, clean it of all kinds of films and various coarse ducts. And then cut the liver into medium-sized pieces.

Put the frying pan on medium heat and pour in olive oil. Then, for a more delicate taste, add 1/3 of the butter and wait until it is completely melted.

Lamb liver, previously cut into pieces, put in a frying pan with hot oil. Heat and stir.

Peel garlic, rinse, dry and pass through a special press.

Rosemary sprigs should also be washed and dried. And then finely chop.

Add chopped garlic and rosemary to the pan to the lamb liver. Stir all the contents of the pan and cook the liver for about 5 minutes. Check the readiness of the liver by cutting it - in the middle it should remain a little pinkish.

Transfer the lamb liver into the bowl of a blender or food processor and add the remaining butter.

Warm up the cream a little. Mix cream with 10-15% fat content and 33% fat cream together and also pour into a blender bowl. Then grind all the ingredients to a puree-like state. The consistency of the pate should be homogeneous, without any lumps. Add salt and pepper to taste, mix everything well again.

Then transfer the resulting pate from the blender bowl into a convenient airtight container and refrigerate until completely cooled for about an hour or more.

Before serving, decorate the finished lamb liver pate with sprigs of fresh rosemary.

Bon appetit!