Leg of lamb
Serves 6
Ingredients
Leg of lamb, approx. 1.5 kg
Salt
Pepper
3 tsp herbes de Provence
2 cloves of garlic, crushed
30 g melted butter
100 ml red grape juice
50 g soured cream
150 ml meat stock
Cornflour
Method
Remove any outer membrane from the
meat, and rub with salt, pepper, herbes
de Provence and crushed garlic. Brush
with melted butter and place in a
roasting dish. Cover and roast for
approx. 30 minutes.
Add the red grape juice, stock and
soured cream and continue to roast
without a lid.
Transfer the meat to a serving dish.
Deglaze the roasting juices with water.
Make a paste from the cornflour and a
little water and stir into the sauce to
thicken it.
Slice the meat and serve with the
sauce.
Recommended settings
Function: Automatic programmes
Programme: Meat \ Lamb \ Leg of lamb
Programme duration: approx.
80 minutes
Alternative settings
Function: Auto roast
Temperature: 170–190 °C
Shelf level: 1
Duration: 90–120 minutes
Function: Conventional heat
Temperature: 180–200 °C
Shelf level: 1
Duration: 90–120 minutes
Core temperature when using the food
probe:
80–85 °C (Pink: 70–75 °C)
Meat and poultry
108
Summary of Contents for H6000BM
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