Provencal Lamb Terrine

Peel the shallots and the garlic, finely dice the shallots and squeeze the garlic. Sauté both in 1 tbsp olive oil.

Cut the olives from the stone and chop them coarsely. Chop the tomatoes into coarse pieces.

Clean the mushrooms and chop them in the same way. Brown 2-3 portions at a time in two tablespoons of olive oil over high heat, season with salt and season with pepper. Fry the almond kernels in a dry frying pan, turning until golden brown. Finely chop the thyme as ditto the rosemary needles. Remove the crusts from the toast, cut into small cubes and crumble finely with a hand blender. 3.

Knead the minced lamb with the diced shallots, tomatoes, garlic, olives, eggs, porcini mushrooms, almonds, breadcrumbs and chopped herbs, season with salt, pepper and paprika.

4. spread an ovenproof casserole dish with a lid (2 l capacity) with the bacon slices so that they overlap slightly. Pour in the lamb mixture and cover with the bacon. Put the peppercorns on top as ditto the bay leaf. Close the baking dish with the lid. 5.

Place in a heated oven at 220 degrees (gas 3-4, convection oven 55 min at 200 degrees) on the 2nd rack from the bottom for 1 hour. Cool the terrine on a rack.

Our tip: Use bacon with a fine, smoky note!

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