Roast lamb with avgolemono sauce

Recipe uploaded by

Orlando Murrin

0 ratings

Recipe by Orlando Murrin

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

Per serving

576 kcalories, protein 64g, carbohydrate 2g, fat 35 g, saturated fat 16g, fibre 0g, salt 0.9 g

Latest comments and suggestions

http://www.bbcgoodfood.com/recipes/2386/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 leg lamb weighing 2.5kg-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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

Cook 1 hr 30 mins - 1 hr 45 mins

Ingredients

• 1 leg lamb weighing 2.5kg-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

Per serving

576 kcalories, protein 64g, carbohydrate 2g, fat 35 g, saturated fat 16g, fibre 0g, salt 0.9 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk