Uruguayan Lamb Terrine
A flavorful and savory terrine made with tender lamb, served with a tangy mustard sauce.
Ingredients
- ●1 pound, boneless and finely chopped LambMake sure to handle the lamb at a safe temperature to avoid bacterial contamination.
- ●2 tablespoons of Uruguayan spices UruguayanYou can adjust the amount according to your preference.
- ●1 cup of terrine meat TerrineYou can use a store-bought terrine or make your own at home.
- ●2 tablespoons of Dijon mustard MustardYou can adjust the amount according to your preference.
- ●1 cup of chopped fresh parsley AmorousYou can use fresh or dried parsley according to your preference.
- ●to taste Salt and pepper
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large mixing bowl, combine the chopped lamb, Uruguayan spices, and terrine meat.
- 3
Mix well until the ingredients are evenly distributed.
- 4
Transfer the mixture to a terrine mold or a small loaf pan.
- 5
Cover the terrine with aluminum foil and bake for 25 minutes.
- 6
Remove the foil and continue baking for an additional 20-25 minutes, or until the terrine is cooked through.
- 7
While the terrine is baking, prepare the mustard sauce by mixing the Dijon mustard with a little bit of water until you get a smooth consistency.
- 8
Once the terrine is done, let it cool for a few minutes before slicing and serving with the mustard sauce.
- 9
Garnish with chopped parsley and serve immediately.