M C R C 0 0 9 0 1 9 7 8 _ B O _ G e f u e l l t e _ L a m m h u e f t e - 0 1 7 _ F 3 9 M C R C 0 0 9 1 5 0 1 3 _ S E _ G e f u e l l t e _ L a m m h u e f t e - 0 2 1 M C R C 0 0 9 0 0 6 6 3 _ N F _ G e f u e l l t e _ L a m m h u e f t e - 0 1 4 _ R Z 0 M e a t L a m b P r e p a r a t i o n m e t h o d s R o a s t i n g R e c i p e c a t e g o r i e s M e a t

Ingredients | For 4 servings

Medium roaster

Filling:

1-2 garlic cloves

½ bunch flat-leaf parsley

2 pears, e.g. Williams or Abate, approx. 180 g

each

1 fresh chilli

2 tbsp olive oil

1-2 tbsp pine nuts

60 g Pecorino cheese, freshly grated

Meat:

4 lamb haunches approx. 220 g each, order in

advance from a butcher

Salt

Pepper, freshly ground

3 red onions

2 tbsp olive oil

20 g sugar

100 ml white wine

200 ml lamb stock from a jar

In addition:

Cocktail sticks

Per serving

757 kcal, 14 g carbs, 57 g fat, 45 g protein,

1,1 BU

Preparation

1 | Peel the garlic. Rinse the parsley and shake it

dry. Finely chop the garlic and parsley.

2 | Peel, halve and core the pears and chop them

finely. Wash, halve and core the chilli, and chop it

finely.

3 | Heat the oil in a frying pan. Briefly sweat the

garlic, parsley, pears and chilli. Add the pine nuts.

Fill into a bowl and allow to cool. Mix the Pecorino

cheese in.

4 | Rinse the meat briefly under cold water, pat

dry with kitchen towel and cut off a little of the

thick fat layer if necessary. Cut a small pouch into

each one and season with salt and pepper. Fill

with 1-2 tbsp of the pear filling and seal the pouch

with cocktail sticks.

5 | Peel the onions and cut into wedges. Heat the

olive oil in a frying pan, briefly sear the meat on all

sides and place into a roaster. Briefly fry the

onions in the frying pan and caramelise with the

sugar. Deglaze with wine and lamb stock.

6 | Pour the juices over the meat and roast the

lamb haunch 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 2 5 - 3 0 m i n u t e s 2 5

R o a s t e r w i t h o u t l i d o n t h e 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

R o a s t e r w i t h o u t l i d o n t h e 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

7 | Serve the cooked lamb haunch together with

the roasting juices.

Poultry and meat | 135

[ I n d e x : ]

Setting procedure:

With meat probe

Roaster without lid on the wire rack, level 2

Circulated air grilling

180 °C

Core temperature 65 °C

Alternative setting:

Circulated air grilling