Leg of lamb

Leg of lamb

Leg of lamb

Leg of lamb

Leg of lamb

Prep Time 1 hr 50 mins
Course MEAT
Servings 6


  • 1 Glass oven dish with lid
  • 1 Food probe
  • 1 Rack


For the leg of lamb

  • 1 1/2 tbsp oil
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cloves of garlic | crushed
  • 3 tsp herbes de Provence or mixedherbs
  • 1 leg of lamb (1.5 kg), ready to cook

For pouring over

  • 100 ml red wine
  • 400 ml vegetable stock

For the sauce

  • 50 ml crème fraîche
  • 1 1/2 tbsp water | cold
  • 3 tsp cornflour
  • Salt
  • Pepper


  • Mix the oil with salt, pepper, garlic andherbs; then coat the leg of lamb with it.
  • Place the leg of lamb in the glass ovendish and insert the food probe.
  • Cover the glass oven dish and place onthe rack in the oven.

Automatic programme:

  • Start the Automatic programme. Followthe instructions in the display and cookthe leg of lamb.


  • Cook the leg of lamb. After 30 minutes,take off the lid. Pour over the red wineand vegetable stock, and cook untildone
  • Take the leg of lamb out of the oven. Tomake the sauce, dilute the juices withwater
  • Add the crème fraîche and brieflybring to the boil. Stir the cornflour intothe water and then add it to the sauceto aid thickening
  • Briefly bring back tothe boil. Season with salt and pepper totaste.


Automatic programme
Meat | Lamb | Leg of lamb
Programme duration:
approx. 100 minutes
Oven functions: MW + Auto Roast
Temperature: 170–180 °C
Power level: 80 W
Core temperature: 76 °C
Booster: On
Pre-heat: Off
Crisp function: Off
Duration: approx. 90–110 minutes
Shelf level: 1
Keyword Leg of lamb, Miele The Cookbook (Baking, Roasting, Cooking)
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published.

Recipe Rating