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Vlees
121
Lamsbout
Bereidingstijd: 140minuten
Voor 6porties
Voor de lamsbout
3eetlepels olie
1½theelepel zout
½theelepel peper
2knoflookteentjes | geplet
3theelepels Provençaalse kruiden
1lamsbout (à1,5kg), panklaar
Om toe te voegen
100ml rode wijn
400ml groentebouillon
Voor de saus
500ml water
50g crème fraîche
3eetlepels water | koud
3theelepels maïzena
Zout
Peper
Accessoires
Braadslede met deksel
Bratometer
Bereiding
Vermeng de olie met het zout, de pe-
per, de knoflook en de kruiden en be-
strijk hiermee de lamsbout.
Leg de lamsbout in de braadslede en
steek de bratometer erin. Schuif de
braadslede in de oven. Laat het afge-
dekt gaar worden.
Verwijder na 30minuten het deksel.
Giet de rode wijn en de groentebouillon
erbij en laat het verder garen.
Verwijder de lamsbout en los de aan-
baksels op met water. Voeg de crème
fraîche toe en breng het kort aan de
kook. Vermeng de maïzena met water
en bind de saus daarmee. Breng het
opnieuw kort aan de kook. Breng op
smaak met peper en zout.
Instelling
Automatisch programma
Vlees | Lam | Lamsbout
Programmaduur: circa 130minuten
Handmatig
Ovenfuncties: Boven-Onderwarmte
Temperatuur:170–180°C
Kerntemperatuur: 76°C
Booster: Uit
Voorverwarmen: Uit
Crisp function: Uit
Bereidingstijd: ca. 100–120minuten
Niveau: 2[2](1)
121


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