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Vlees en gevogelte
129
Lamsbout
Totale bereidingstijd: 130–140 minuten
voor 6 porties
Ingrediënten
1 lamsbout (ca. 1500 g)
Zout
Peper
3 theelepels kruiden uit de Provence
2 knoflookteentjes, geperst
30 g boter, vloeibaar
100 ml rode wijn
50 g zure room
150 ml vleesbouillon
Maïzena
Accessoires
Gourmet-braadpan
Bereiding
Haal alle velletjes van de lamsbout.
Kruid het vlees met zout, peper
, kruiden
uit de Provence en de knoflooktenen.
Bestrijk het vlees met boter en leg het
in de gourmet-braadpan. Doe een dek‐
sel op de pan en braad het vlees ca. 30
minuten.
Voeg de rode wijn, de bouillon en de
zur
e room toe en braad het vlees zon‐
der deksel verder.
Voeg aan het braadvocht water toe.
Bind het voch
t met voorbereide maïze‐
na.
Snijd het vlees in plakken en dien het
met de fond op.
Aanbevolen instelling
Ovenfunctie: Automatische program‐
ma's
Programma: Vlees \ Lam \ Lamsbout
Programmaduur: ca. 80 minuten
Alternatieve instelling
Ovenfunctie: Braadautomaat
Temperatuur: 170–190 °C
Niveau: 1e van onderen
Bereidingstijd: 90–120 minuten
-
Ovenfunctie: Boven-Onderwarmte
Temperatuur: 180–200 °C
Niveau: 1e van onderen
Bereidingstijd: 90–120 minuten
-
Kerntemperatuur bij gebruik van de bra‐
t
ometer: 80-85 °C (roze 70-75 °C)
129


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