Manual Gastroback 42812 (page 19 of 23) (German)

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Rezepte

Lammkarree mit Zitronenthymiankruste

Lammkarree

3 Knoblauchzehen

2 Lammkarree à ca. 350 g

4 Thymianzweige

80 ml Olivenöl

2 EL Olivenöl

Salz, Pfeffer

Knoblauchzehen schälen und in Scheiben schneiden. Lammkarree, Thymian, Knoblauch und

OlivenölineinenBeutelgeben,gutverschließenundca.2Stundenmarinieren.DenOfen

auf 130 °C Ober- und Unterhitze vorheizen. Das Lammkarree aus der Marinade nehmen

und gut abtropfen lassen.

Die Marinade aufheben. 2 EL Olivenöl in einer Pfanne erhitzen, das Lammkarree darin von

allen Seiten anbraten, Marinade und Kräuter zugeben und mit Salz und Pfeffer würzen.

AnschließendaufeinmitAlufolieausgelegtesBackblechgeben,dieAromatendarüberver-

teilenundimBackofenca.15bis20mingaren.Anschließendca.5minruhenlassen.

Zitronenthymiankruste

1ELDijonsenf,mild

abgezupfte Blättchen von 4 Zitronenthymianzweigen

2 EL frische Semmelbrösel

50 g Butter, in dünne Scheiben geschnitten

Das Lammkarree mit Senf bestreichen, Zitronenthymianblättchen und Semmelbrösel darüber

streuenunddieButterscheibendarüberverteilen.ImheißenOfengrillbei175°COberhitze

goldbraun gratinieren.

Pizza Italia

Grundteig

1 kg Mehl

0,5 l Wasser

25 g Salz

30 ml Olivenöl

25 g Bierhefe

Zuerst Salz und Hefe, separat voneinander, in ca. 30 °C warmem Wasser auflösen. Mehl

ineineKeramikschüsselgeben.AnschließenderstdasgelösteSalz,danndieHefeunter-

heben. Restliches Wasser und Olivenöl unterrühren. Mit einem Leinentuch bedecken und 2

Stunden gehen lassen. Ofen auf 235 °C Pizza Funktion vorheizen. Dann den Teig in

5 Bälle teilen und ausrollen.

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Gastroback 42812 Manual

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