Roast lamb with avgolemono sauce

Roast lamb with avgolemono sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 1 hr, 30 mins - 1 hr, 45 mins

Skill level

Moderately easy

Servings

Serves 6

Try this unusual Greek-inspired roast - a fantastic alternative Sunday dish

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
576
protein
64g
carbs
2g
fat
35g
saturates
16g
fibre
0g
sugar
0g
salt
0.9g

Ingredients

  • 1 leg lamb weighing 2½ kg-2.7kg/5lb 8oz-6lb
  • 2 tbsp Dijon mustard
  • 1 tsp plain flour

For the avgolemono sauce

  • 1 tsp cornflour
  • 4 egg yolks
  • juice of 2 lemons
  • 300ml hot chicken stock
  • 4 spring onions, finely sliced

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.
  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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
letsdolunch's picture

Loved this.

Perfect for lunch / dinner in the garden

Questions

Tips