Miele H 6000, Recipe Book

Page: 138 / 192

Meat and poultry
138
Rack of lamb with vegetables
Preparation time: 60 minutes
Serves 4
Ingredients
2 racks of lamb (approx. 8 cutlets on
each)
2 tsp. rosemary leaves, finely chopped
2 cloves of garlic, crushed
30 g oil
80 g Dijon mustard
2 TL Kreuzkümmel
1 tsp. honey
Pepper, freshly ground
¹/₄ tsp. salt
2 carrots
1 sweet potato
4 new potatoes
2 small beetroot
2 onions
1 tbsp. oil
Salt
Pepper
Accessories
Rack / Grilling and roasting insert
Universal tray
Preparation
Mix the rosemary, garlic, Dijon mustard,
honey, salt and pepper and spread over
the meat. Place the meat on the rack or
on the grilling and roasting insert fitted
in the universal tray and place in the
oven.
Peel and dice the carrots and sweet
potato. Wash and halve the new
potatoes. Peel and slice the onions and
beetroot.
Mix the oil into the vegetables and
place on a baking tray. Season with
salt. Place the baking tray of vegetables
in the oven underneath the meat.
Remove the meat from the oven. Place
the vegetables on a higher shelf level
and cook for a further 10–15 minutes.
Once the meat is cooked, wrap it in
aluminium foil and leave it to rest for
10 minutes. Then carve and serve with
the vegetables.