Lamb liver pate

4 servings
2 hours

It is not difficult to make a pate from this very delicate part of lamb. The main thing is to pay enough attention to various spices, add a little lightness in the form of cream and plow will be delicious. So, first of all, it is necessary to cut the lamb liver itself, thoroughly rinse it under cold running water and wipe it with paper wipes, clean it from any films and various rough ducts. And then cut the liver into medium-sized pieces. Put the pan on a medium heat and pour olive oil. Then, for a more delicate taste, add 1/3 parts of the butter and wait for it to melt completely. Put the lamb liver, previously cut into pieces, in a pan with hot oil. Heat and interfere. Peel the garlic from the husks, rinse, dry and pass through a special press. Rinse and dry the rosemary sprigs as well. And then finely finely chop. Add crushed garlic and rosemary to the pan to the lamb liver. Stir the entire contents of the pan and cook the liver for about 5 minutes. Check the readiness of the liver by cutting it - in the middle it should remain a little pinkish. Transfer the lamb liver to a bowl of blender or food processor and add the remaining butter. Heat the cream a little. Mix 10-15% fat cream and 33% fat cream with each other and also pour into the blender bowl. Then grind all the ingredients to a puree-like state. The consistency of the pate should be uniform, without any lumps. Add salt and pepper to taste, mix everything well again. Then transfer the resulting pate from the blender bowl to a convenient sealed dish and refrigerate until completely cooled for about an hour or more. Before serving, garnish the finished lamb liver pate with sprigs of fresh rosemary. Enjoy your meal!