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172 Leg of lamb Serves 6 | Preparation time: 140 minutes Ingredients For the leg of lamb: 1½ tbsp. oil 1½ 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 1½ tbsp. water | cold 3 tsp. cornflour Salt Pepper Accessories: Gourmet oven dish with lid Food probe Preparation Mix the oil with salt, pepper, garlic and herbs and coat the leg of lamb with the mixture. Place the leg of lamb in the Gourmet oven dish and insert the food probe. Place the Gourmet oven dish 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. Settings Automatic programme Meat | Lamb | Leg of lamb Programme duration: approx. 130 minutes Manual 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)