Lamb Paté with Swiss Chard, Goat Cheese, and Garlic - Comfort Food Recipe
I absolutely love this recipe. I was going to call this a Lamb Roll, however, when I tasted it, it had such a sofisticated flavor and smooth texture that I had to call it a paté. The lamb is seasoned perfectly with fennel and has a light smooth texture from the potato and a little oat flour. The filling is heavenly with melted goat cheese, garlic, and swiss chard. This is one of those recipes that is worthy of company, yet so easy to make, it almost makes you feel like you fooled them all.
2 c. Yukon Gold Potatoes boiled, peeled, and mashed (about 2 potatoes)
1/2 Yellow Onion minced
1/4 c. Oat Flour
1 Egg
2 tsp. Coarse Celtic Sea Salt
3 tsp. Fennel Seed slightly crushed in a mortar and pestle
6 Cloves Garlic minced with a garlic press
1/2 tsp. Coarse Celtic Sea Salt
4 oz. Country Jack Goat Cheese grated
Preheat oven to 350 degrees Fahrenheit. Mix the lamb, potatoes, onion, oat flour, egg, salt, and fennel seed together with your hands until thoroughly combined. In another bowl, combine the swiss chard, garlic, salt, and cheese. Place a large piece of parchment paper onto the counter. Pat the meat into a long rectangle (18 x 8 inches). Distribute the filling onto the meat leaving a 1 inch margin along one of the long sides. Lift the other side of the parchment paper and use it to help roll up the paté. With the seam on the bottom cut the roll in half and place both pieces in a baking dish without touching each other. Bake for 1 hour until an internal temperature of 160 degrees Fahrenheit is reached. Let rest out of the oven for 20 minutes, then slice and arrange on a platter. Serve immediately.
Lamb Paté with Swiss Chard, Goat Cheese, and Garlic
(Serves 12)
Meat
2 lbs. Ground Lamb2 c. Yukon Gold Potatoes boiled, peeled, and mashed (about 2 potatoes)
1/2 Yellow Onion minced
1/4 c. Oat Flour
1 Egg
2 tsp. Coarse Celtic Sea Salt
3 tsp. Fennel Seed slightly crushed in a mortar and pestle
Filling
2 Large Green Swiss Chard Leaves separated from center rib and chopped finely in a food processor6 Cloves Garlic minced with a garlic press
1/2 tsp. Coarse Celtic Sea Salt
4 oz. Country Jack Goat Cheese grated
Preheat oven to 350 degrees Fahrenheit. Mix the lamb, potatoes, onion, oat flour, egg, salt, and fennel seed together with your hands until thoroughly combined. In another bowl, combine the swiss chard, garlic, salt, and cheese. Place a large piece of parchment paper onto the counter. Pat the meat into a long rectangle (18 x 8 inches). Distribute the filling onto the meat leaving a 1 inch margin along one of the long sides. Lift the other side of the parchment paper and use it to help roll up the paté. With the seam on the bottom cut the roll in half and place both pieces in a baking dish without touching each other. Bake for 1 hour until an internal temperature of 160 degrees Fahrenheit is reached. Let rest out of the oven for 20 minutes, then slice and arrange on a platter. Serve immediately.
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