Sonoma Lamb and Prune Pâté

By adding Prunes to pate you are able to add texture while also adding the natural moisture.

 Recipe courtesy of Chef Mark Liberman and the California Prune Board.

Servings: 8-10
Prep Time:
Cook Time:


1 1/4 lbs. lamb shoulder, cubed

1/2 lb. pork butt or shoulder, cubed

1/4 lb. pork fat, cubed

1 teaspoon salt

1 teaspoon sugar

1 teaspoon black pepper

1 teaspoon fennel seed

1/2 cup diced California Prunes

1/4 cup walnuts, coarsely chopped

1 tablespoon chopped fresh rosemary

1/4 cup fresh parsley leaves, chopped

4 cloves garlic, chopped

Zest of 1 orange

Caul fat to line pans (optional)

Whole grain mustard, cornichon and crusty baguette slices


  1. Grind meats through a 3/8 in grind plate (or have butcher coarsely grind). Finely grind all spices and add to meat mixture. Stir in Prunes, walnuts, herbs, garlic and orange zest.
  2. Line a loaf pan with caul fat, leaving excess on sides to fold over the top. Pack the mold tightly with sausage mixture and fold caul fat over the top, trimming excess.
  3. Place pan in a larger, deep baking dish. Create a water bath by filling dish with water that comes to at least 3/4 up the sides. Bake at 325°F for 1 to
  4. 1 1/2 hours or until a meat reaches 140 degrees. Let cool to room temperature, then cover and refrigerate overnight.
  5. Slice 1/2-inch thick and serve with bread, mustard and cornichon. Pate may be prepared up to 1 week ahead and stored tightly covered in the refrigerator.

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