Gaggenau GN 340 230 Instrucciones De Uso página 23

Roast leg of lamb
(Turkey)
Ingredients (for 6 to 8 persons)
1 leg of lamb (app. 2 kg)
Marinade:
1/2 l red wine
1/8 l vinegar
Salt, pepper
2 teaspoons rose paprika powder
2 teaspoons pimento powder
2 teaspoons thyme
2 carrots
2 onions
2 bay leaves
2 tablespoons of oil
Cooking fat
1 tablespoon flour
Preparation
Mix the red wine and the vinegar for the marinade.
Season with salt, pepper, the paprika powder, the
pimento powder and the thyme. Wash and scrape
the carrots and cut them into thin slices. Peel and
quarter the onions. Cut the bay leaves into small
pieces. Put all of this together into the marinade
with 2 tablespoons of oil. Marinate the leg of lamb
in it for 24 hours. Turn it from time to time.
Plug in the roaster's heating element. Insert the
roaster in the first level from below. Set the oven to
the "Roaster" function and preheat to 200 °C.
Dab the leg of lamb dry. Place the cooking fat in the
preheated roaster. Brown each side of the meat for
about 5 minutes. Take the vegetables out of the
marinade and roast them as well for about 2
minutes. Pour 450 ml of strained marinade and 450
ml of water onto them. Fit the lid and switch back to
a continued cooking temperature of 150 °C. Cook
for 40 – 50 minutes.
Take the meat and vegetables out of the roaster.
Mash the vegetables and return them to the juice.
For the sauce, pour water into the juice and dust
flour into it. To bring it to the boil, increase the
temperature to 200 °C. Bring the sauce briefly to
the boil, season it and serve it with the leg of lamb.
Setting: Roaster
Temperature: 200 °C / 150 °C
Core temperature: 55 – 65 °C
Cooking time: about 60 minutes /
24 hours marinating
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Irish Stew
(Ireland)
Ingredients (for 6 to 8 persons)
2 kg mutton or neck of lamb cutlets
1.5 kg potatoes
800 g onions
1/2 bunch chopped parsley
Fresh thyme
Salt, pepper
1 1/4 l beef stock
Plug in the roaster's heating element. Set the oven
to the "Roaster" function and preheat to 150 °C.
Preparation
If necessary, remove fat and bones from the meat
and cut it into ragout-size pieces. Peel the potatoes
and onions and cut them into cubes.
First place half of the potatoes in a layer in the
roaster and sprinkle herbs over them, then place
the pieces of meat on top and season them with salt
and pepper. Place a layer of onions on top of all this
and also season it. Final place another layer of
potatoes on top and season all of this with salt,
pepper and the rest of the herbs. Pour on the beef
stock and fit the lid.
Insert the roaster in the preheated appliance and
cook for 30 minutes at 150 °C. Then reduce the
temperature to 120 °C and cook for a further
50 – 60 minutes.
Setting:
Temperature:
Cooking time:
Roaster
150 °C / 120 °C
80 – 90 minutes
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