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Vlees en gevogelte
141
Lamskoteletten met pistachekorst
Totale bereidingstijd: 40–45 minuten
voor 4 porties
Ingrediënten
2 ribstukken à 400 g (lam)
50 g pistachenootjes, fijn gehakt
50 g boter
30 g paneermeel
¹/₂ theelepel thijm
zout
peper
2 eetlepels olijfolie
Accessoires
pan
universele bakplaat
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 de 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.
Aanbevolen instelling
Ovenfunctie: Profi
Temperatuur: 200-210 °C
Voorverwarmen: ja
Kerntemperatuur: 50°C
Opwarmfase: snel
Niveau: 2 [2] (1)
Aantal/soort stoominjectie(s):
1 stoomstoot/Handmatig
Waterhoeveelheid: zie display
1e stoominjectie: meteen na inschuiven
product
Bereidingstijd: 15 minuten
141


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