Rack of lamb with vegetables
Serves 4
Ingredients
2 tsp rosemary
2 cloves of garlic, crushed
30 g oil
80 g Dijon mustard
2 tsp caraway seeds
1 tsp honey
Pepper, freshly ground
1/4 tsp salt
2 racks of lamb (approx. 8 cutlets on
each)
2 carrots
1 sweet potato
4 new potatoes
2 small beetroot
2 onions
2 tbsp oil
Salt
Pepper
Method
Mix the rosemary, garlic, Dijon mustard,
caraway, honey, salt and pepper and
spread over the meat. Place the meat
on the rack or on the anti-splash tray
fitted over the universal tray and place
in the oven.
Peel and dice the carrots and sweet
potato. Wash and halve the new
potatoes. Peel and slice the onions and
beetroot.
Mix the oil into the vegetables and
place on a baking tray. Season with
salt. Place the baking tray of
vegetables in the oven underneath the
meat.
Once the meat is cooked, wrap it in
aluminium foil and leave it to rest for
10 minutes. Then carve and serve with
the vegetables.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function c
Programme Meat \ Lamb \ Rack of lamb
with vegetables
Shelf level See display
Programme
duration
approx. 24
Alternative settings
H 6x0x H 6x6x H 6x9x
Cooking stage 1: Rack of lamb with
vegetables
Oven function d
Temperature 10 minutes: 220
Then 5–10 minutes: 180
Heating-up phase Rapid
Shelf level Rack of lamb: 3
Vegetables: 1
Number/type of
bursts of steam
2/manual
Amount of water See display
1st burst of steam As soon as temperature is
reached
2nd burst of
steam
After another 10 minutes
Cooking duration
1
15–20
Remove the racks of lamb
Cooking stage 2: Vegetables
Oven function \
Temperature 190
Shelf level 3
Cooking duration
2
5-10
Meat and poultry
100
To Next Page
Loading...
