Miele H 4540, User Instructions

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Rack of lamb baked in a
mustard and herb crust
Serves 6
1200 g rack of lamb, including bones
Salt and pepper
20 g soft butter
125 ml red wine
125 g crème fraîche
180 ml stock
For the herb crust:
3 slices of day-old bread
2 tbsp chopped parsley
1 tsp chopped thyme
1 egg
2 tbsp grainy mustard
Method:
1. To make the herb crust, remove the
crusts from the bread, and make into
fine breadcrumbs. Blend the
breadcrumbs well with the herbs,
mustard and egg.
2. Season the meat all over with salt
and pepper. Place the joint, meat side
facing upwards in a roasting pan and
brush with butter. Roast in the
pre-heated oven for approx. 15
minutes, without a lid.
3. Spread the herb mixture over the
meat. Add the crème fraîche, half of the
red wine and the stock to the meat, and
continue roasting without a lid for a
further 40 minutes.
4. To make the gravy: blend the juices
from the meat together with the rest of
the wine and stock and thicken with
corn flour.
5. Carve the herb crust lengthways,
and carefully cut the meat from the
bone with a sharp knife.
Use one of the following functions:
Automatic / Meat / Lamb / Rack of
lamb
With meat dishes you have to enter
a weight. If you want to roast more
than one piece of meat at a time
enter the weight of the larger joint.
Do not enter the total weight!
or:
Fan plus
Temperature: 170-190°C
Shelf level: 1
Duration: 50-60 minutes
or:
Conventional
Temperature: 190-210°C
Shelf level: 1
Duration: 50-60 minutes
Meat / Lamb
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