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Lamskoteletten met pistachekorst
Totale bereidingstijd: 40-45 minuten
4 porties
Ingrediënten
2 ribstukken à 400 g (lam)
50 g pistachenootjes, fijngehakt
50 g boter
30 g paneermeel
1/2 theelepel tijm
zout
peper
2 eetlepels olijfolie
Bereiding
Meng de zeer fijn gehakte nootjes met
de boter (op kamertemperatuur) en het
paneermeel. Voeg de tijm, het zout en
de peper toe.
Bestrooi het lamsvlees met zout en pe-
per. Braad het vlees op een hoge stand
aan in een pan met olijfolie. Leg het
vlees op een universele bakplaat. De
vleeskant moet naar boven gericht zijn.
Bestrijk het vlees met de pistachemas
-
sa. Doe het vlees in de voorverwarmde
oven en voer de stoominjectie meteen
uit.
Wikkel het vlees na de bereiding in alu
-
miniumfolie en laat het ca. 10 minuten
rusten. Snijd ten slotte de koteletten.
Instellingen
Ovenfunctie Professional d
Aantal/soort
stoominjectie(s)
I
Temperatuur 200–220 °C
+ voorverwarmen
Waterhoeveelheid ca. 150 ml
Niveau 2
1e stoominjectie Meteen na inschui
-
ven product
Bereidingstijd 15 minuten
Kerntemperatuur bij gebruik van de
Bratometer: 50 °C
Recepten
161
161


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