Miele H 4540, User Instructions

Page: 52 / 88

Leg of lamb
Serves 6
1 leg of lamb (approx. 1500 g)
Salt and pepper
3 tsp herbes de Provence
2 cloves of garlic
30 g melted butter
100 ml red wine
50 g sour cream
150 ml stock
Corn flour
Method:
1. Remove any outer membrane from
the meat, and season with salt, pepper,
herbs and crushed garlic. Brush with
melted butter and place in a roasting
pan. Cover and roast for approx. 30
minutes.
2. Add the red wine, stock and sour
cream, and continue to roast without
the lid on.
3. Transfer the meat to a serving platter,
and leave to stand whilst you make the
gravy. Add water to the juices from the
meat and thicken with corn flour.
Use one of the following functions:
Automatic / Meat / Lamb / Leg of lamb
or:
Auto roast
Temperature: 170-190°C
Shelf level: 1
Duration: 90-120 minutes
or:
Conventional
Temperature: 190-200°C
Shelf level: 1
Duration: 90-120 minutes
When using a roast probe, set the core
temperature to 80-90°C (or 70-75°C if
you want the meat to be pink).
Meat / Lamb
52