Recipes
178
Saddle of lamb with thyme mustard sauce
Preparation time: 60–120 minutes
Serves 4-6
Ingredients
1 saddle of lamb on the bone (1700–
2500 g)
1 tsp. dried thyme, ground
Salt
Pepper
1 tbsp. oil
Sauce
1 onion
400 ml lamb stock
20 g softened butter
20 g plain flour
1½–2 tbsp. mustard
100 ml cream
1 tsp. dried thyme, ground
Salt
Pepper
Sugar
Accessories
Universal tray
Saucepan
Preparation
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. Stir
in the flour and add the lamb stock.
Add the mustard and cream. Bring the
sauce to the boil and season with salt,
pepper and sugar.
Remove the lamb from the bone. 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.
Settings
Oven function: Moisture Plus
Number/Type of bursts of steam: 2
Temperature: 210–220 °C + pre-heating
Water volume: approx. 200 ml
Shelf level: 2
1st burst of steam:
15 minutes after the start of the
programme
2nd burst of steam:
After another 12 minutes
Duration: 45–55 minutes
Summary of Contents for H6260BP
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