Saddle Of Lamb Baked In A Mustard And Herb Crust - Miele H 6000 BM Cookbook

Meat and poultry

Saddle of lamb baked in a mustard and herb crust

Preparation time: 80–90 minutes
Serves 6
Ingredients
1200 g saddle of lamb (on the bone)
Salt
Pepper
20 g softened butter
125 ml red wine
125 g crème fraîche
For the herb crust:
3 slices of white bread
2 tbsp parsley, chopped
1 tsp thyme, chopped
1 egg
2 tbsp coarse grained mustard
Accessories
Gourmet oven dish
Method
To make the herb crust, remove the
crusts from the bread, and make into
fine breadcrumbs. Blend the
breadcrumbs well with the herbs,
mustard and egg.
With the Automatic programme:
Spread the herb mixture over the meat.
Add the crème fraîche, half of the red
wine and all of the stock to the meat,
and cook without a lid.
With all other functions:
Rub the leg of lamb all over with salt
and pepper. Place in a roasting dish
with the meat side up and brush with
butter. Roast uncovered for approx.
15 minutes in a pre-heated oven. Then
spread the herb crust over the meat,
126
add the crème fraîche, half of the red
wine and the stock and cook
uncovered for 40 minutes.
Blend the juices from the meat together
with the rest of the wine and some
water and thicken with cornflour.
Carve the herb crust lengthways and
carefully cut the meat from the bone
with a sharp knife.
Recommended settings
Oven function: Automatic programmes
Programme: Meat \ Lamb \ Saddle of
lamb
Duration: approx. 45 minutes
Alternative settings
Oven function: Fan plus
Temperature: 170–190 °C
Shelf level: 1
Duration: 50–60 minutes + pre-heating
-
Oven function: Conventional heat
Temperature: 180–200 °C
Shelf level: 1
Duration: 50–70 minutes + pre-heating
-
Core temperature when using the food
probe: 70–80 °C