Miele H 5080 BM, Инструкция пользователя

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Rack of lamb baked in a
mustard and herb crust
Serves approx. 6
1200 g rack of lamb (on the bone)
Salt and pepper
20 g soft butter
125 ml red wine
125 g crème fraîche
For the herb crust:
3 slices of white bread
2 tbsp parsley, chopped
1 tsp thyme, chopped
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 dish and
brush with melted 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 all of the stock to the
meat, and continue roasting without a
lid for a further 40 minutes.
4. Blend the juices from the meat
together with the rest of the wine and
some water and thicken with cornflour.
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 / Cook / Meat / Lamb /
Saddle of lamb
Duration: approx. 45 minutes
or:
Fan plus
Temperature: 170–190 °C
Shelf level: 1
Duration: 50–60 m pre-heating
or:
Conventional heat
Temperature: 180–200 °C
Shelf level: 1
Duration: 50-70 m pre-heating
If using the food probe, set the
temperature to 70–80 °C.
Meat recipes
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