Bake, covered, in hot oven about 20 minutes or untilterrines are firm. Stand terrines 10 minutes; turn onto board.
Meanwhile, heat 1 tablespoon of the oil in wok or large pan; stir-fry lamb, in batches, until just cooked. Combine remaining oil and olive paste in small bowl. Slice each terrine into 4 pieces; divide among serving plates, top with lamb, drizzle with olive paste mixture.
SERVES 4 TO 6