Lamb Liver Pâté

Did you know that meat is seasonal? We typically associate lamb with the spring and easter. But lamb is not meat to be eaten until autumn, after they’ve had all summer to graze on the pastures and prance along the land. 

So instead of going straight to the lamb chops and shoulder this autumn try making this lamb liver pâté now that we’re at the point where the lamb has matured and the liver is freshest. This recipe is a staple in our family and incredibly easy to make if you’re just starting to incorporate organs into your diet. 

Ingredients

250g Liver

1-2 Onions 

3 tbsps Butter

2 Sprigs of rosemary 

1-2 Scoops of Organised (Optional)

Good pinch of salt 

Method

1. Start by dicing your onions, chopping your fresh rosemary into fine pieces and slicing your liver into thin strips. 

2. Then on a medium heat, cook your onions in butter for around 8-10 minutes until caramelised. 

3. Once your onions are cooked, put them on a plate to the side and start on your liver. Add a little more butter to the pan and cook your liver slices for around 2-3 mins on each side or until cooked through. Let everything cool slightly before we start to make the pate. 

4. To make the pâté, add the liver, onions, rosemary, butter, Organised and salt to a tall jar or bowl and immersion blend until you get a thick paste. You can also use a blender instead. You may need to add a little more butter as you go to get the best taste/texture, keep playing around with it until it’s right for you!

5. Finally, spread your pate on some fresh spelt sourdough or have with some carrot sticks. It will last in the fridge for a couple of days and is the perfect quick nutrient dense lunch.