Manual Miele H 5088 BM (page 74 of 88) (English)

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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 minutes + pre-heating

or:

Conventional heat

Temperature: 180–200 °C

Shelf level: 1

Duration: 50-70 minutes + pre-heating

If using the food probe, set the

temperature to 70–80 °C.

Meat recipes

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Others manual(s) of Miele H 5088 BM

Miele H 5088 BM User Manual - German - 76 pages

Miele H 5088 BM User Manual - Dutch - 76 pages

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Miele H 5088 BM Manual

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