lamb, mint and cornichon terrine
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.