Bauknecht BLPM 8110/PT Recipe Book download pdf (Page 17)

LEG OF LAMB

Serves 4/6

Prepare the leg of lamb, trimming off excess

fat. Chop the garlic into pieces, then rub the

lamb with the garlic. Season to taste with salt

and pepper.

Place the meat directly on the drip tray lined

with a sheet of greaseproof paper.

Place the drip tray on the third shelf.

Select “MEAT” from the “RECIPES” menu then

the “LEG OF LAMB” recipe and conﬁ rm.

Notes:

__________________________________________

Preparation: 20 min

Cooking time*: 60-70 min

Recommended equipment:

drip tray or baking tray supplied

Tips and variations:

• After cooking, leave the meat to rest for

at least ten minutes, covered with a sheet

of tin foil, so that the juices inside the

meat settle evenly.

•

The leg of lamb can be boned by

removing the initial part of the bone.

• Once cooked, the lamb can be brushed

with mustard and left to rest in the oven,

which will still be hot after switch off.

MEAT

1 leg of lamb, approx. 2 kg

2 cloves of garlic

salt, pepper

*Optimal cooking times will automatically be

determined by the selected function

(Auto Sensor RECIPES)

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Bauknecht BLPM 8110/PT Recipe Book Page 17