Bosch 8 Series Recipes page 133

Roast lamb with mint and garlic
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Ingredients | For 6 servings
Universal pan and wire rack
Meat:
1.2 kg leg of lamb, boneless
Marinade:
1 organic lemon
10 sprigs fresh mint
½ bunch parsley
4 tbsp olive oil
4 garlic cloves, finely chopped
½ tsp cracked black peppercorns
In addition:
Tin foil
Per serving
286 kcal, 1 g carbs, 13 g fat, 40 g protein,
0,1 BU
Preparation
1 | Rinse the meat briefly in cold water and pat
dry with kitchen towel. Cut open to form a large
piece. Make several cuts on the inside of the leg of
lamb around 5 mm deep. This will allow the
marinade to infuse well.
2 | Wash the lemon with hot water, dry it and
grate the peel. Rinse the mint and flat-leaf
parsley, shake dry and cut up small. For the
marinade, mix the oil, garlic, mint, parsley, lemon
zest and pepper.
3 | Using half of the marinade, rub into the side of
the meat with the cuts. Rub the other side of the
meat with the remaining marinade. Place in a
large bowl, cover and leave to marinate in the
refrigerator for around 2 hours.
4 | Roast the leg of lamb as indicated.
f a l s e T e m p e r a t u r e 1 8 0 ° C 1 8 0 D u r a t i o n 3 5 - 4 5 m i n u t e s 3 5 U n i v e r s a l p a n w i t h w i r e r a c k , l e v e l 2 C i r c u l a t e d a i r g r i l l i n g t r u e T e m p e r a t u r e 1 8 0 ° C 1 8 0 C o r e t e m p e r a t u r e C o r e t e m p e r a t u r e 6 5 ° C 6 5 U n i v e r s a l p a n w i t h w i r e r a c k , l e v e l 2 C i r c u l a t e d a i r g r i l l i n g w i t h m e a t t h e r m o m e t e r
5 | Wrap aluminium foil around the cooked joint
and leave to rest for 10 minutes.
Poultry and meat | 131
[ I n d e x : ]
Setting procedure:
With meat thermometer
Universal pan with wire rack, level 2
Circulated air grilling
180 °C
Core temperature 65 °C
Alternative setting:
Circulated air grilling
Universal pan with wire rack, level 2
180 °C
Grilling time: 35-45 minutes
Tip:
On this setting the meat will remain pink inside.
Serve the meat with a salad, roasted vegetables
and flatbread.