top of page
  • Writer's pictureErin

Lamb Liver Pâté

Hungry for more? This recipes was featured in a podcast episode!


A tasty addition to your charcuterie board or favourite sandwich, this paté made from lamb liver will have you convinced to try new things that maybe you haven't considered before.

Prep Time: 10 min

Cook time: 15 min

Yield: 3 - 500mL ramekins


  • 250g lamb liver

  • 350g unsalted butter

  • 1 onion, finely chopped

  • 1 tsp dry thyme

  • 2 cloves garlic, finely chopped

  • 250g cream cheese

  • 3 tbsp brandy

  • 1/2 tsp salt

  • 1 tsp black pepper


  1. Prepare liver by slicing into 1 cm slices and remove the thin skin of the liver with a sharp knife.

  2. In a medium saucepan, melt 200g of butter. Add in the chopped onion and sauté until the onion begins to soften and become translucent. Then add in garlic and thyme and fry.

  3. Remove from the burner and allow to cool a bit. Transfer all the food from the saucepan to a food processor.

  4. Return the saucepan to the stove. Melt an additional 25 g of butter and the add in sliced liver. Fry on both sides until the liver is just cooked - cut open to check.

  5. Cut the liver into large pieces and add into the food processor.

  6. In a clean saucepan, melt the final 125g of butter. Add into the food processor along with the cream cheese, brandy, salt and pepper.

  7. Pour into individual ramekins. Sprinkle with pepper and parsley & refrigerate.

Zhuzh it up!

  • Serve on a charcuterie board with crackers or bread slices and a pickle.

  • It can also be used as a spread on sandwiches.

This amazing recipe was adapted from the recipe on the New Zealand recipe site:


Related Posts

See All


bottom of page