Leg of lamb
Serves approx. 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 beef stock
Cornflour
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
dish. Cover and roast for approx.
30 minutes.
2. Add the red wine, stock and sour
cream, and continue to roast without
the lid.
3. Place the roast on a serving platter,
and leave to stand whilst you make the
gravy. Deglaze the roasting juices with
water, and thicken with cornflour. Serve
with the carved meat.
Use one of the following functions:
Automatic
/ Cook / Meat / Lamb / Leg
of lamb
Duration: Approx. 80 minutes
or:
Auto roast
Temperature: 170–190 °C
Shelf level: 1
Duration: 90–120 minutes
or:
Conventional heat
Temperature: 180–200 °C
Shelf level: 1
Duration: 90–120 minutes
If using the food probe, set the core
temperature to 80–85 °C (or 70–75 °C if
you want the meat to be pink).
Meat recipes
73
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