Miele H6800BM, Operating And Installation Instructions

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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 (instant)
Cornflour
Method
1. Remove any outer membrane from
the meat, and season 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.
2. Add the red wine, stock and sour
cream and continue to roast without a
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.
Settings
Automatic programmes \ Meat \
Lamb \ Leg of lamb
Duration: Approx. 80 minutes
Auto roast
Temperature: 170–190 °C
Shelf level: 1
Duration: 90–120 minutes
Conventional heat
Temperature: 180–200 °C
Shelf level: 1
Duration: 90–120 minutes
Core temperature when using the food
probe : 80–85 °C
(or 70–75 °C if you want the meat to be
pink)
Meat recipes
179