Leg Of Lamb Provencale - Miele DGC 6000 XL Cookbook

Ingredients
1 leg of lamb, off the bone
100 g Roquefort
100 g walnuts
100 g prunes, stoned
Salt
Herbes de Provence
Salt
Pepper
1 carrot
1 stick of celery
1 leek
1 clove of garlic
250 ml red wine
250 ml stock
1 tbsp cornfl our
Cocktail sticks or kitchen
string
>> Tip:
Classic Roquefort has the aroma
of milk, nuts and raisins, a spicy
fl avour and has a fat content of
52%. A good quality Roquefort is
characterised by its smooth rind
and its "blueness". The presence
of "Surchoix" or "Selectionné par
la Confrère des Chevaliers du Taste
Fromage de France" on the label is
a further indicator of a top quality
cheese.
320 Meat
Leg of lamb Provençale
Serves 4-6
1
Chop the Roquefort, walnuts
and prunes and mix well.
Season with salt and herbes
de Provence, and spread the
mixture along the inside of the
meat. Secure it with cocktail
sticks or kitchen string. Mix to-
gether the oil with the salt and
pepper and brush the meat with
it. Place on the rack.
2
Peel and chop the
vegetables. Scatter the
chopped vegetables and garlic
into the universal tray, and pour
in the red wine and stock. Roast
alongside the meat (see below
for settings).
3
Strain the meat juices,
thicken and season to taste.
Automatic programme Roast
with moisture Step 2
Automatic programmes » Meat
» Lamb » Leg of lamb »
Roast with moisture
Duration: 215 minutes
Step 2
See roasting table on p.447
Shelf level:
Rack: 2
Universal tray: 1