Lamb terrine with olives
Ingredients
- 300g of lamb shoulder
- 70g of bacon (or pancetta)
- 70g breadcrumbs
- 20 cl of milk
- 2 tbsp traditional-style olive oil
- 1 egg
- 50 g of black olives from the Vallée des Baux-de-Provence PDO
- 50 g of halved olives from the Vallée des Baux-de-Provence PDO (or Picholine if you don’t like fennel)
- 40 g of hazelnuts
- Thyme
- Salt, freshly ground pepper
Tip
Instructions
- Preheat the oven to 180°C.
- Cut the bread into rough chunks and leave it to soak in the milk for 10 minutes. Stone the olives. Cut them in half.
- Coarsely chop the hazelnuts and brown them in a dry frying pan. Set aside.
- Chop the bacon and the lamb.
- Mix together the meat, thyme, bread (well drained before adding), egg, olive oil, salt and pepper. Mix well. Add the olives and hazelnuts.
- Grease a terrine dish (or loaf tin). Spoon the mixture into the dish, press it down firmly, then cover with aluminium foil.
- Cook in a bain-marie for about 1 hour. You can remove the aluminium foil after 50 minutes to allow the top of the terrine to brown.
- Leave to cool, then place in the fridge for at least 24 hours before serving.
Tip
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
For this recipe, we recommend cracked olives from the Vallée des Baux-de-Provence PDO. These olives are distinctive in that they are deliberately cracked before being flavoured with fennel. Don’t have any? Then opt for PDO olives de Nîmes or PDO Lucques du Languedoc.
For this recipe, we recommend PDO olives noires de la Vallée des Baux-de-Provence. These olives can have a variety of flavours: truffle, porcini mushroom, gingerbread, sourdough bread and red wine. Don’t have any? Then opt for PDO olives de Nice or PDO olives noires de Nyons.
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