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Lammkoteletts mit Pistazienkruste
4 Portionen / Pro Portion 3381 kJ / 808 kcal, E 28 g, F 74 g, KH 9 g
Zubereitungszeit: 40–45 Minuten
Zutaten:
2 Lammkarrees (à 400 g)
50 g Pistazienkerne, fein gehackt
50 g Butter
30 g Paniermehl
1/2 TL Thymian
Salz
Pfeffer
2 EL Olivenöl
Für die Dampfstöße: ca. 100 ml Wasser
Zubereitung:
1. Die sehr fein gehackten Pistazien mit
der zimmerwarmen Butter und dem Pa-
niermehl mischen. Mit Thymian, Salz
und Pfeffer abschmecken.
2. Lammkarrees mit Salz und Pfeffer
würzen. In einer Pfanne mit Olivenöl
rundherum scharf anbraten. Die Kar-
rees auf ein Universalblech legen, so
dass die Fleischseite nach oben zeigt.
Das Fleisch mit der Pistazienmasse be
-
streichen, in den vorgeheizten Back
-
ofen geben und sofort den Dampfstoß
auslösen.
3. Fleisch nach dem Garen in Alu-Folie
wickeln, etwa 10 Minuten ruhen lassen,
dann in Koteletts schneiden.
Einstellung:
Betriebsart: Klimagaren d
Temperatur: 200–220 °C + Vorheizen
Einschubebene: 2. v. unten
Garzeit: 15 Minuten
Dampfstöße: 1
Zeitpunkt der Dampfstöße:
sofort nach Gargut-Einschub
Bei Verwendung eines Speisenthermo-
meters: Kerntemperatur 50 °C
Rezepte
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