Lamb Pâté & Pesto and Feta Lamb Roast
Lamb is almost obligatory on Australia Day, but instead of chucking a few chops on the barbie, why not try one of these recipes shared by Fleurieu producer Wakefield Grange?
The lamb’s liver pâté is an interesting alternative to the usual chicken or duck pastes, while the addition of pesto and feta takes a traditional lamb roast to a whole different place.
Lamb’s Liver Pâté
Ingredients
2 rashers streaky bacon, cut into small pieces
225g lamb’s liver, cut into small pieces
25g butter
1 small onion, peeled and finely chopped
1 clove garlic, crushed
1tsp tomato puree
4tsp brandy or calvados
50ml crème fraîche
To garnish
2 bay leaves
10 rainbow peppercorns
40g butter, melted
You might like
Method
Fry the bacon in the butter until just cooked. Add the onion and garlic and sauté over medium heat.
Add the liver and cook for a further 5 minutes. Add the tomato puree and brandy and cook for another 2 minutes to ensure the brandy is burnt off.
Leave the liver to cool and then add crème fraîche and transfer to blender. Blend to a smooth paste and season to taste.
Remove from blender and push pâté through a fine sieve with a spatula. Pour into ramekins and smooth the top of the pâté.
Melt remaining butter and pour over the top of each ramekin.
Stay informed, daily
Garnish with peppercorns and a bay leaf. Chill in the fridge for at least 2 hours prior to serving. Best served chilled with toasted brioche.
Olive Pesto & Feta Rolled Lamb Shoulder Roast
Ingredients
1.5-2kg boned and butterflied lamb shoulder
1 cup breadcrumbs
200g feta, cut into small chunks
Olive oil and garlic salt for brushing
Olive pesto
1 cup firmly packed drained and pitted kalamata olives, rinsed well and patted dry
1/3 cup pinenuts
1 garlic clove, minced and mashed to a paste with ¼ teaspoon salt
1 cup finely chopped fresh basil leaves
¼ cup extra-virgin olive oil
1 tablespoon freshly grated parmesan
Generous pinch of salt
Method
Place all pesto ingredients into food processor and chop until well combined but still chunky in texture. Gently fold through breadcrumbs, then follow with feta.
Spoon pesto mixture onto flattened, butterflied meat and evenly cover the inner side of the meat ready to roll up.
Roll meat closed and tie off ready for roasting. Brush top of roast with olive oil and sprinkle lightly with a little garlic salt.
Roast meat in oven on low to moderate temperature for approximately 4 hours and allow to rest for up to 30 minutes prior to carving.
Wakefield Grange is a small beef, lamb and pork producer based on the Fleurieu Peninsula.
Want to see more stories from InDaily SA in your Google search results?
- Click here to set InDaily SA as a preferred source.
- Tick the box next to "InDaily SA". That's it.
