Gastroback 42812 Design Bistro Oven Advanced 28L - Manual (Page 18)

Recipes
Lamb loin with lemonthyme crust
Lamb loin
3 garlic clove
2 lamb loins each approx. 350g
4 branches of fresh thyme
80 ml olive oil
2 table spoons olive oil
salt, Pepper
Peel the garlic cloves and cut them in small pieces. Place the lamb loins, garlic and olive oil
in a plastic bag. Close the bag and marinate the lamb loins for 2 hours. Preheat the oven
at 130°C using heat from above and below. Take the lamb loins out of the bag and let
them drain. Keep the marinade. Heat the 2 table spoons of olive oil in a frying pan. Sauté
the lamb loins from all sides adding the marinade, herbs, salt and pepper.
Place the lamb loins on the backing tray on a piece of baking paper sprinkle it with the
condiments. Cook the lamb loins for approx. 15 to 20 minutes until done. Let the meat rest
for 5 minutes when it is done.
Lemonthyme crust
1 table spoon Dijon mustard, mild
lemonthyme
2 table spoons bread crumbs
50 g butter, in thin slices
Brush the lamb loins with mustard. Sprinkle with lemonthyme and bread crumbs and cover
with butter. Place in hot oven at 175°C using heat from above to cook „au gratin“
Pizza Italia
Dough
1kg flour
0,5 l water
25 g salt
30 ml olive oil
25 g brewer‘s yeast
Solve the yeast and the salt separated from each other in approx. 30°C warm water. Place
the flour in a ceramic bowl. Mix flour with the solved salt and afterwards add the yeast.
Stir in the remaining water and olive oil. Cover with linen sheet and let it rise for 2 hours.
Preheat the oven to 235°C using pizza function. Split the dough in 5 pieces and roll out the
dough.
Topping
mozzarella
tomatoes
rocket salad
raw ham
parmesan cheese
42