Recipe provided by Neff.
Cooking Method: CircoTherm 200°C with medium added steam for 45 minutes
Prep Time: 20 minutes (excluding marinade time)
Serves: 4
INGREDIENTS
8 lamb cutlets
4 tbsp olive oil
3 tbsp balsamic vinegar
2 tbsp rosemary, roughly chopped
2 tbsp mint, roughly chopped
2 garlic cloves, finely chopped
Salt and pepper
4 medium potatoes, thinly sliced
2 medium courgettes, thinly sliced
2 orange peppers, thinly sliced
2 red onions, thinly sliced
80g black olives, pitted and halved
140g greek feta, crumbled
2 tsp oregano
Black pepper
Allergens highlighted in bold.
PREPARATION
- Season the lamb cutlets with salt and pepper on both sides. Place in a vacuum bag with the oil, balsamic vinegar, rosemary, mint and garlic. Seal the bag on extraction level 3 and seal level 2. Place in the fridge for a minimum of 2 hours or overnight if possible. Alternatively, you can just place the ingredients in a glass bowl, cover with cling film and then refrigerate for the same amount of time.
- Before cooking, remove the lamb from the fridge and set aside to reach room temperature.
- Preheat the oven to CircoTherm® with medium at steam at 200°C.
- Slice the potatoes, courgettes, peppers and onions then place in an ovenproof dish. Top with the lamb cutlets and all the juices from the bag/bowl. Place in the oven to cook for 40 minutes.
- Once finished, add the sliced olives and crumbled feta over the top with a sprinkling of the oregano and cook for a further 5 minutes.
