Instructions. Leave the ham or bacon cubes in a hot pan. Add the chopped shallots with garlic and apple pieces and sweat in them until translucent. Salt and pepper as needed and place in a tall mixing bowl. In the same pan, fry the lamb liver, cut into large pieces. Then add salt (after roasting!), Then also add to the mixing bowl.. 3 tablespoons fresh thyme, minced or 2 teaspoons dried. ½ cup butter, melted. ½ teaspoon sea salt. ⅛ cup chopped fresh parsley. Instructions. Saute the shallots in the butter and cook for 2 minutes on medium-high. Add the garlic and cook for a minute. Add the liver, sprinkling with the herbs.

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Transfer the liver mixture to a blender or food processor. Puree, gradually adding the cream and

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For the lamb-veggie puree:Start melting 1 ounce of butter in a skillet over medium heat. Add the bacon, onion, and garlic. Cook and stir until onion is tender and the bacon starts changing color. Add the lamb liver. Cook and stir for 4-5 minutes. Keep adding the tomato sauce, brandy, and bay leaf. Cook and stir for 2-3 minutes more.. Cook the Liver: Add the lamb liver to the pan and cook until it's browned on the outside but still slightly pink inside, ensuring not to overcook. Remove from heat and let it cool slightly. Pâté Preparation: In a food processor, combine the cooked liver, sautéed onions and garlic, remaining butter, brandy or cognac, dried thyme, dried rosemary, ground nutmeg, salt, and pepper.