"1 lamb patty weighing approximately 1.3 kg", "2 cloves of garlic, minced", "1 hand of thyme", "1 hand of rosemary", "Olive oil", "Coarse salt", "Black peppercorns ground coarsely", "White wine", "Vegetable broth"
"1 lamb patty weighing approximately 1.3 kg", "2 cloves of garlic, minced", "1 hand of thyme", "1 hand of rosemary", "Olive oil", "Coarse salt", "Black peppercorns ground coarsely", "White wine", "Vegetable broth"
Mince the garlic and thyme leaves
Place the lamb pâté in a high-sided baking dish and cover with the chopped ingredients
Brush the surface with olive oil and sprinkle with coarse salt
Dress with white wine and let it marinate for 12 hours (from one day to the next)
Make a vegetable broth and submerge the lamb pâté in that broth
Cover with aluminum foil during the first two hours at 200°C
Once the meat is tender, remove the foil and let it caramelize
Serve whole and debone on a wooden cutting board.
