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118 Serves 6 | Preparation time: 110 minutes Ingredients Preparation 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: 50 ml crème fraîche 1 ½ tbsp. water | cold 3 tsp. cornflour Salt Pepper Accessories: Glass oven dish with lid Food probe Rack 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. Cover the glass oven dish and place on the rack in the oven. Automatic programme: Start the Automatic programme. Follow the instructions in the display and cook the leg of lamb. Manual: Cook the leg of lamb. After 30 minutes, take off the lid. Pour over the red wine and vegetable stock, and cook until done. Take the leg of lamb out of the oven. To make the sauce, 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. 100 minutes Manual 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 Leg of lamb