Roast lamb with avgolemono sauce
- Orlando Murrin
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Serves 6
More effort
Prep: 15 mins
Cook: 1 hr and 30 mins - 1 hr and 45 mins
A star rating of 4 out of 5.1 ratingRate
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Try this unusual Greek-inspired roast - a fantastic alternative Sunday dish
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Roast lamb with avgolemono sauce
A star rating of 4 out of 5.1 rating
Ingredients
Nutrition
Units:
MetricUS
-
1 leg lamb
weighing 2.5kg-2.7kg/5lb 8oz-6lb
-
2 tbsp Dijon mustard
-
1 tsp plain flour
For the avgolemono sauce
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1 tsp cornflour
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4 egg
yolks
-
juice of 2 lemons
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300ml hot chicken stock
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4 spring onions
finely sliced
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Nutrition: per serving
-
kcal576
-
fat35g
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saturates16g
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carbs2g
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sugars0g
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fibre0g
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protein64g
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salt0.9g
low
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Method
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step 1
Heat oven to 200C/fan 180C/gas 6. Set the leg of lamb into a roasting tin. Season with a little salt and plenty of black pepper. In a bowl, mix together the mustard and plain flour to a smooth paste. Spread it all over the lamb. Roast for 20 mins, then reduce the heat to 160C/fan 140C/gas 3 and cook for a further 1 hr 20 mins. Remove the lamb from the oven and leave to stand, covered in foil, for 15 mins.
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step 2
For the sauce, mix together 2 tbsp cold water and the cornflour to make a smooth paste. Beat together the egg yolks and lemon juice in a small saucepan and add 2-3 tbsp of the hot stock, whisking well. Stir in the cornflour paste and heat gently. Pour over the rest of the stock, then over a low heat stirring constantly, cook for 7-10 mins until the sauce has thickened. Do not boil. Add the spring onions, adjust the seasoning to taste, and serve hot with thin slices of the lamb.
Recipe from Good Food magazine, August 2005
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