lamb, mint and cor­ni­chon ter­rine

donna hay - - COUNTRY KITCHEN -

1 ta­ble­spoon ex­tra vir­gin olive oil

2kg bone­less lamb shoul­der, trimmed and

cut into 15cm pieces sea salt and cracked black pep­per

1 onion, finely chopped

6 cloves gar­lic, crushed

1¾ cups (430ml) medium dry sherry

¼ cup (45g) brown (light brown) sugar

½ cup (125ml) malt vine­gar

2 cups (500ml) wa­ter

1 sprig bay leaves

1½ ta­ble­spoons pow­dered gela­tine

1 bunch chives, finely chopped

2 cups mint leaves, finely chopped

2 cups flat-leaf pars­ley leaves, finely chopped ½ cup (90g) cor­ni­chons, sliced mus­tard, to serve

Pre­heat oven to 180°C (350°F). Heat the oil in a heavy based oven­proof fry­ing pan. Sprin­kle the lamb with salt and pep­per and cook, in two batches, turn­ing, for 6 min­utes or un­til well browned. Re­move and set aside. Add the onion and gar­lic and cook, stir­ring, for 3 min­utes. Add the sherry, sugar and vine­gar and stir to com­bine.

Place the lamb, onion mix­ture, wa­ter and bay leaves in a deep-sided roast­ing tray. Cover with alu­minium foil and cook for 2 hours or un­til very ten­der. Care­fully re­move the lamb. Strain the cook­ing liq­uid, dis­card­ing the onion. Place the liq­uid in the freezer for 20 min­utes to set the fat.

Re­move and dis­card the fat from the liq­uid. Place 2½ cups (625ml) of the liq­uid in a small saucepan over medium heat and bring to a sim­mer. Sprin­kle over the gela­tine and whisk to dis­solve. Re­move from the heat and set aside to cool slightly.

Lightly grease a 20cm x 10cm loaf tin. Break the lamb into large pieces and place in a large bowl. Add the chives, mint, pars­ley and cor­ni­chon and gen­tly toss to coat. Lay the lamb mix­ture in the tin, mak­ing sure not to press the lamb down. Pour over the jelly and re­frig­er­ate for 6 hours or overnight to set.

Dip the tin into warm wa­ter and in­vert onto a serv­ing plate. Serve with mus­tard. SERVES 12–14.

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