Description
A rich and creamy lamb liver mousse topped with a swirl of butter, perfect as an appetizer or spread on toast.
Ingredients
Scale
- 1 pound lamb liver
- 1/2 cup unsalted butter, softened
- 1/4 cup heavy cream
- 1 teaspoon garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon brandy (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Clean the lamb liver and remove any membranes. Pat dry.
- In a skillet, melt half of the butter over medium heat, add the garlic and thyme, and sauté until fragrant.
- Add the lamb liver and cook until browned on all sides, about 7 minutes. Remove from heat and let cool.
- In a food processor, combine the liver mixture, the remaining butter, heavy cream, salt, black pepper, and brandy. Blend until smooth.
- Transfer the mousse to a serving dish and smooth the top. Chill in the refrigerator for at least 2 hours.
- Before serving, swirl additional melted butter on top for garnish.
Notes
- Can be made ahead and stored in the refrigerator for up to a week.
- Serve with toasted bread or crackers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 1/4 cup
- Calories: 250
- Sugar: 0
- Sodium: 400
- Fat: 24
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 10
- Cholesterol: 150