Lamb Paté with Sweet Potatoes, Chèvre, and Swiss Chard - Comfort Food Recipe

     This is a recipe similar to my other Lamb Paté, but substituting sweet potatoes instead of Yukon gold potatoes, and replacing the country jack goat cheese with chèvre.  The potatoes lend a slightly sweet taste and pretty orange color when you slice the roll, while the chèvre has a soft texture and savory flavor.

Lamb Paté with Sweet Potatoes, Chèvre, and Swiss Chard

(Serves 12)

Meat

2 lbs. Ground Lamb

2 c. Sweet 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 processor

6 Cloves Garlic minced with a garlic press

1/2 tsp. Coarse Celtic Sea Salt

4 oz. Chèvre crumbled in roughly 1/2 inch chunks

     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 two large pieces of parchment paper onto the counter.  Split the meat in half.  Pat one half of the meat into a long rectangle on one of the parchment pieces.  Distribute 1/2 of 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, place on one side of a baking dish.  Repeat with the other half of the meat.  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, or refrigerate and serve cold.