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Meat
Leg of lamb
Preparation time: 135 minutes
Serves 6
For the leg of lamb
1 ½ tbsp. oil
1 ½ tsp. salt
½ tsp. pepper
2 cloves of garlic | crushed
3 tsp. herbes de Provence or mixed
herbs
1 leg of lamb (1.5 kg), ready to cook
For pouring over
100 ml red wine
400 ml vegetable stock
For the sauce
500 ml water
50 g crème fraîche
1 ½ tbsp. water | cold
3 tsp. cornflour
Salt
Pepper
Accessories
Glass oven dish with lid
Food probe
Rack
88
Preparation
Mix the oil with salt, pepper, garlic and
herbs; then coat the leg of lamb with it.
Place the leg of lamb in the glass oven
dish and insert the food probe.
Place the glass oven dish on the rack
and place in the oven. Cover and cook.
After 30 minutes, take off the lid. Pour
over the red wine and vegetable stock,
and continue cooking.
Remove the leg of lamb from the oven
and dilute the juices with water. Add the
crème fraîche and briefly bring to the
boil. Stir the cornflour into the water
and then add it to the sauce to aid
thickening. Briefly bring back to the
boil. Season with salt and pepper to
taste.
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