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Lammrücken mit Senf-Kräuter-
Kruste
Zubereitungszeit: 80–90 Minuten
Zutaten für ca. 6 Portionen
1200 g Lammrücken mit Knochen
Salz, Pfeffer
20 g weiche Butter
125 ml Rotwein
125 g Crème fraîche
Kräuterkruste:
3 Scheiben Toastbrot
2 EL Petersilie, gehackt
1 TL Thymian, gehackt
1Ei
2 EL Kräutersenf
Zubereitung
1. Für die Kräuterkruste das Toastbrot
entrinden und fein zerkrümeln. Krümel
mit Kräutern, Senf und Ei gut vermen-
gen.
2. Lammrücken rundum mit Salz und
Pfeffer würzen. Mit der Fleischseite
nach oben in einen Bräter legen, mit
Butter bestreichen. Offen etwa 15 Minu
-
ten im vorgeheizten Garraum garen.
3. Dann die Kräutermasse auf das
Fleisch streichen, Crème fraîche, die
Hälfte vom Rotwein und die Brühe zufü
-
gen und offen weitere etwa 40 Minuten
garen.
4. Den Bratenfond mit restlichem Rot
-
wein und Wasser auffüllen. Mit ange
-
rührter Speisestärke binden.
5. Kräuterkruste längs durchschneiden
und das Fleisch mit einem scharfen
Messer vom Knochen lösen.
Einstellungen
Automatikprogramme \ Fleisch \
Lamm \ Lammrücken
Bratzeit: ca. 45 Minuten
Heißluft plus
Temperatur: 170–190 °C
Ebene: 1 von unten
Bratzeit: 50–60 Minuten + Vorheizen
Rezepte: Fleisch
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