Lamb Terrine

Peel and finely chop the shallots and garlic, clean the mushrooms and cut them into larger pieces. Sauté the shallots and garlic in olive oil, then add the mushrooms and sauté for approx. 2 to 3 min.

Roast the almond kernels in a dry frying pan until golden brown. Cut the olives and tomatoes not too small. Finely crumble the toast in the Moulinette.

Mix all the ingredients prepared above with the minced meat and eggs and season heartily with pepper, thyme, salt and rosemary.

Spread an oven-proof tureen with a capacity of about 2 liters with the green bacon, reserving a few slices. Pour in the minced meat mixture, place the peppercorns and bay leaves on top and cover with the remaining slices of bacon. Put the lid on the dish. Preheat the oven to 200 °C. Put a baking tray in the 2nd rack from the bottom, place a large roasting pan on it and put the casserole dish in the roasting pan.

Pour boiling water into the roaster and cook the lamb terrine for 2 hours.

Can be halved (by estimation) and prepared about 2 days in advance.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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