Lamb Liver Terrine

By / Photography By Andrew Hyslop | April 01, 2016


• Heat oven to 350°. Cook onions slowly in butter until translucent. Add clove crowns and thyme and cook for a few more minutes. Let cool. Combine with remaining ingredients. Cook a small piece to check seasoning.

• Line a terrine mold (11½- by 3¼- by 3 inches) or small loaf pan (5 cups volume) with thinly sliced prosciutto, slightly overlapping the pieces and letting slices hang about 2 inches over edge of mold.

• Fill lined mold with terrine filling.

• Press filling down and fold lining neatly over the filling. Cover with terrine lid or foil and place in a deep baking dish. Fill the baking dish with boiling water so that water comes halfway up the sides of the terrine pan. Bake until internal temperature reaches 145 to 155° (45 to 75 minutes). Let cool a few minutes.

• Press with a terrine press or wrap a piece of cardboard that is cut the size of the terrine opening with plastic wrap and lay on top of the terrine, weight down with a brick or other heavy object and refrigerate overnight. Run a hot knife around the edges of the terrine to unmold.

• Serves 20 or more. Serve in slices with pickled vegetables, mostarda and crackers or bread.


  • ½ onion, minced
  • 1 tablespoon butter
  • 4 cloves, crown only
  • 1 tablespoon chopped fresh thyme
  • 1¼ pounds lamb liver (substitute pork or chicken), chopped
  • 1 cup small pancetta cubes
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons salt
  • ¼ teaspoon pink salt, optional, for maintaining color
  • 1 garlic clove grated (on a microplane), or about ½ teaspoon
  • 1 teaspoon finely grated lemon zest
  • 1 egg
  • 1 teaspoon red wine vinegar
  • 1 teaspoon cognac
  • ¾ cup panko crumbs
  • 2 teaspoons fresh, chopped parsley
  • Thinly sliced prosciutto or bacon
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