Bosch 8 Series, Recipes

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Poultry and meat | 135
Lamb haunch stuffed with chilli pear
[Index: ]
MCRC00901978_BO_Gefuellte_Lammhuefte-017_F39MCRC00915013_SE_Gefuellte_Lammhuefte-021MCRC00900663_NF_Gefuellte_Lammhuefte-014_RZ0MeatLambPreparation methodsRoastingRecipe categoriesMeat
Ingredients
| For 4 servings
Medium roaster
Filling:
1-2 garlic cloves
½ bunch flat-leaf parsley
2 pears, e.g. Williams or Abate, approx. 180 g
each
1 fresh chilli
2 tbsp olive oil
1-2 tbsp pine nuts
60 g Pecorino cheese, freshly grated
Meat:
4 lamb haunches approx. 220 g each, order in
advance from a butcher
Salt
Pepper, freshly ground
3 red onions
2 tbsp olive oil
20 g sugar
100 ml white wine
200 ml lamb stock from a jar
In addition:
Cocktail sticks
Per serving
757 kcal, 14 g carbs, 57 g fat, 45 g protein,
1,1 BU
Preparation
1 |
Peel the garlic. Rinse the parsley and shake it
dry. Finely chop the garlic and parsley.
2 |
Peel, halve and core the pears and chop them
finely. Wash, halve and core the chilli, and chop it
finely.
3 |
Heat the oil in a frying pan. Briefly sweat the
garlic, parsley, pears and chilli. Add the pine nuts.
Fill into a bowl and allow to cool. Mix the Pecorino
cheese in.
4 |
Rinse the meat briefly under cold water, pat
dry with kitchen towel and cut off a little of the
thick fat layer if necessary. Cut a small pouch into
each one and season with salt and pepper. Fill
with 1-2 tbsp of the pear filling and seal the pouch
with cocktail sticks.
5 |
Peel the onions and cut into wedges. Heat the
olive oil in a frying pan, briefly sear the meat on all
sides and place into a roaster. Briefly fry the
onions in the frying pan and caramelise with the
sugar. Deglaze with wine and lamb stock.
6 |
Pour the juices over the meat and roast the
lamb haunch as indicated.
Roaster without lid on the wire rack, level 2Circulated air grilling with meat thermometer trueTemperature180 °C180Core temperatureCore temperature 65 °C65 Roaster without lid on the wire rack, level 2Circulated air grilling falseTemperature180 °C180Duration25-30 minutes25
7 |
Serve the cooked lamb haunch together with
the roasting juices.
Setting procedure:
Alternative setting:
Roaster without lid on the wire rack, level 2
With meat probe
Circulated air grilling
180 °C
Core temperature 65 °C
Roaster without lid on the wire rack, level 2
Circulated air grilling
180 °C
Roasting time:
25-30 minutes