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Lammkoteletts mit Pistazienkruste
Zubereitungszeit 40–45 Minuten
4 Portionen
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
Zubereitung
Die sehr fein gehackten Pistazien mit
der zimmerwarmen Butter und dem Pa-
niermehl mischen. Mit Thymian, Salz
und Pfeffer abschmecken.
Lammkarrees mit Salz und Pfeffer wür-
zen. In einer Pfanne mit Olivenöl rund-
herum scharf anbraten. Die Lammkar-
rees mit der Fleischseite nach oben auf
ein Universalblech legen. Das Fleisch
mit der Pistazienmasse bestreichen, in
den vorgeheizten Backofen geben und
sofort den Dampfstoß auslösen.
Fleisch nach dem Garen in Alu-Folie wi
-
ckeln, etwa 10 Minuten ruhen lassen,
dann in Koteletts schneiden.
Einstellungen
Betriebsart Klimagaren d
Anzahl/Art der
Dampfstöße
I
Temperatur 200–220 °C
+ Vorheizen
Wassermenge ca. 150 ml
Ebene 2
1. Dampfstoß sofort nach Gargut-
Einschub
Garzeit 15 Minuten
Bei Verwendung eines Speisenthermo-
meters: Kerntemperatur 50 °C
Rezepte
161
161


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