Leg of lamb

Leg of lamb

Leg of lamb

Leg of lamb

Leg of lamb

Prep Time 2 hrs 20 mins
Course MEAT
Servings 6


  • 1 Gourmet oven dish with lid
  • 1 Food probe


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

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


  • Mix the oil with salt, pepper, garlic andherbs and coat the leg of lamb with themixture
  • Place the leg of lamb in the Gourmetoven dish and insert the food probe.Place the Gourmet oven dish in theoven. Cover and cook.
  • After 30 minutes, take off the lid. Pourover the red wine and vegetable stock,and continue cooking.
  • Remove the leg of lamb from the ovenand dilute the juices with water. Add thecrème fraîche and briefly bring to theboil. Stir the cornflour into the waterand then add it to the sauce to aidthickening. Briefly bring back to theboil. Season with salt and pepper totaste.


Automatic programme
Meat | Lamb | Leg of lamb
Programme duration:
approx. 130 minutes
Oven functions: Conventional Heat
Temperature: 170–180 °C
Core temperature: 76 °C
Booster: Off
Pre-heat: Off
Crisp function: Off
Duration: approx. 100–120 minutes
Shelf level: 2 [2] (1)
Keyword Leg of lamb, Miele Moisture Plus The Cookbook
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