INGREDIENTS:
- 400g lamb liver, trimmed and cut into chunks
- 1 small onion or 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 50ml brandy or port (optional)
- 120g unsalted butter, cubed (plus extra for sealing)
- 2 tbsp double cream
- 1 tsp Dijon mustard
- ½ tsp ground allspice (optional, for extra depth)
- Salt and black pepper, to taste
To Serve
- Sourdough toast, crackers, or crusty bread
- Cornichons or pickled onions (optional, for balance)
Reasons Why People Love Our Lamb Liver Pâté Recipe
✅ Rich, creamy and packed with flavour
✅ Simple and quick to make at home
✅ A high-protein snack
Instructions
1. Sauté the Liver
Heat a frying pan over medium heat and melt 1 tbsp of butter. Add the chopped onion and garlic, sautéing until soft and translucent (about 3-4 minutes).
Increase the heat to medium-high, then add the lamb liver and thyme. Cook for 2-3 minutes on each side until just browned but still pink inside.
2. Deglaze with Brandy (Optional)
Pour in the brandy or port, then carefully tilt the pan slightly to ignite the alcohol (if comfortable doing so). Let it cook for 1-2 minutes until reduced.
3. Blend to Perfection
Transfer the liver mixture to a food processor. Add the mustard, allspice, and double cream, then blend until smooth. Gradually add the remaining butter, one cube at a time, blending until fully incorporated. Season with salt and black pepper to taste.
4. Chill and Set
Spoon the pâté into ramekins or jars. Melt a little extra butter and pour over the top to create a seal. Refrigerate for at least 2 hours to allow the flavours to develop.
5. Serve and Enjoy
Serve chilled, spread on toast or crackers, with cornichons or pickled onions on the side for a perfect contrast.
Nutritional Information (Per Serving)
- Calories: 280 kcal
- Protein: 17g
- Carbohydrates: 2g
- Sugars: 0.5g
- Fat: 23g
- Saturated Fat: 12g
- Fibre: 0.5g
- Sodium: 250mg
Frequently Asked Questions
What pairs well with pâté?
Lamb liver pâté pairs beautifully with crusty bread, crackers, or oatcakes. Serve with pickles, chutneys, or a tangy onion marmalade for balance.
Should lambs liver be soaked in milk before cooking?
Soaking lamb’s liver in milk before cooking helps mellow its strong, iron-rich flavour and makes it even more tender. Just 30 minutes in milk is enough to take the edge off, leaving you with a beautifully mild, delicate liver that’s perfect for frying or turning into a silky-smooth pâté. If you love a richer, more intense taste, you can skip this step – but for the best balance of flavour, a quick soak is worth it!
Is liver pâté healthy for you?
Liver pâté is packed with goodness! It’s loaded with iron, vitamin A, and B vitamins, making it a great way to boost your energy levels and support overall health. However, it’s also rich in cholesterol and vitamin A, so while a little pâté is a nutrient powerhouse, it’s best enjoyed in moderation. Serve it up with fresh bread, some tangy cornichons, and a glass of red wine for a well-rounded treat!
How long does homemade liver pâté last?
Homemade liver pâté will stay fresh for 3 to 5 days in the fridge when stored in an airtight container. For extra freshness, seal the top with a thin layer of melted butter to lock in flavour and keep air out. Want to make it last longer? Freeze it for up to 3 months – just defrost in the fridge overnight and enjoy whenever you fancy a luxurious spread!
