Miele H6000BM, Кулинарная книга

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Saddle of lamb baked in a mustard and herb crust
Serves 6
Ingredients
1200 g saddle of lamb (on the bone)
Salt
Pepper
20 g softened butter
125 ml red grape juice
125 g crème fraîche
For the herb crust:
3 slices of white bread
2 tbsp fresh parsley, chopped
1 tsp thyme, chopped
1 egg
2 tbsp coarse grained mustard
Method
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.
With the Automatic programme:
Spread the herb mixture over the meat.
Add the crème fraîche, half of the red
grape juice and all of the stock to the
meat, and cook without a lid.
With all other functions:
Rub the leg of lamb all over with salt
and pepper. Place in a roasting dish
with the meat side up and brush with
butter. Roast uncovered for approx.
15 minutes in a pre-heated oven.
Then spread the herb crust over the
meat, add the crème fraîche, half of the
red grape juice and the stock and cook
uncovered for 40 minutes.
Blend the juices from the meat together
with the rest of the grape juice and
some water and thicken with cornflour.
Carve the herb crust lengthways and
carefully cut the meat from the bone
with a sharp knife.
Recommended settings
Function: Automatic programmes
Programme: Meat \ Lamb \ Saddle of
lamb
Programme duration: approx.
45 minutes
Alternative settings
Function: Fan plus
Temperature: 170–190 °C
Shelf level: 1
Duration: 50–60 m pre-heating
Function: Conventional heat
Temperature: 180–200 °C
Shelf level: 1
Duration: 50–70 m pre-heating
Core temperature when using the food
probe:
70–80 °C
Meat and poultry
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