Recipes
177
Lamb in a thyme and mustard sauce
Preparation time: 60–120 minutes
Serves 4–6
Ingredients
1 saddle of lamb on the bone (1.7 - 2.5
kg)
1 tsp dried thyme
Salt
Pepper
2 tbsp oil
Sauce
1 onion
400 ml lamb stock
20 g butter
20 g plain flour
3–4 tbsp mustard
100 ml double cream
1 tsp dried thyme
Salt
Pepper
Sugar
Accessories
Universal tray
Saucepan
Method
Remove the layer of fat from the lamb
and season with salt, pepper and
thyme.
Place the lamb in the universal tray and
brush with oil. Then place in the pre-
heated oven.
Fry the onions and thyme in butter.
Dust with flour and add the lamb stock.
Add the mustard and cream. Bring the
sauce to the boil and season with salt,
pepper and sugar.
De-bone the saddle of lamb. To do this,
cut firmly along the ribs from the middle
upwards. This is best done with a
sharp, pointed knife. Slice the resulting
pieces into medallions and serve with
the sauce.
Setting
Oven function: Moisture plus
Number/type of bursts of steam: 2
Temperature: 210–220 °C + pre-heating
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
15 minutes after the start of the
programme
2rd burst of steam:
after another 12 minutes
Duration: 45–55 minutes
