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Lamb cutlets with a pistachio crust
Serves 4
Ingredients:
2 racks of lamb (approx. 400 g each)
50 g pistachio nuts, chopped
50 g butter
30 g breadcrumbs
1/2 tsp dried thyme
Salt
Pepper
2 tbsp olive oil
For the steam: Approx. 100 ml water
Method:
1. Mix the pistachio nuts (chopped very
finely) with the butter and
breadcrumbs. Season with the thyme,
salt and pepper.
2. Season the lamb with salt and
pepper. Heat the olive oil in a pan and
brown the lamb all over. Place the
lamb on the universal tray or an
ovenproof dish with the meat facing
upwards. Spread the meat with the
pistachio mixture, place in a pre-heated
oven and inject the first burst of steam
immediately.
3. After cooking, wrap the meat in foil
and leave to rest for 10 minutes. Then
divide into cutlets.
Settings:
Function: Moisture plus d
Temperature: 200–220 °C
Shelf level: 2
Cooking duration: 15 minutes + pre-
heating
Bursts of steam: 1
Add the steam:
As soon as the meat has been
placed in the oven
When using the food probe, select a
core temperature of 50 °C.
Recipes
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