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40
Vlees
Voorbereiding: 15 min
Stoomtijd: 3 uur op 100°
Voor 4 personen
1 lamsschouder van ca.
1,5 kg waaruit het grote bot
verwijderd is
2 bosjes salie
1 ui
10 kruidnagelen
Grof zout
Komijnzaad
8 worteltjes
250 g vastkokende kleine aar-
dappels (Rattes van Touquet)
3 meiraapjes
3 preien
3 kleine courgettes
Zout, peper
Schil de ui, snijd hem in vieren en prik de kruidna-
gelen erin. Doe het water in het reservoir van
de stoomkoker, voeg de ui toe. Bekleed de
stoomschaal met de salieblaadjes, waarbij u
openingen vrijlaat zodat de stoom kan circuleren.
Leg de licht met zout en peper bestrooide
lamsschouder op de salie in de stoomschaal. Leg
het deksel erop en laat 3 uur stomen, waarbij u
regelmatig het waterpeil controleert.
De groenten wassen en schillen, behalve de
aardappeltjes. Voeg de groenten 3 kwartier voor
het einde van de bereidingstijd toe. Na het
verstrijken van de bereidingstijd laten uitlekken.
De lamsschouder moet aan het eind in eigen vet
gegaard zijn.
De groenten eromheen leggen en heel warm
opdienen. Geef er een schoteltje grof zout en
komijnzaad bij.
U kunt het vlees in de braadpan even aanbraden,
voordat u het verder gaar stoomt.
Lamsschouder met salie
42


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