Roast lamb with avgolemono sauce

Roast lamb with avgolemono sauce

  • Rating: 4 out of 5.1 rating
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook: -
  • More effort
  • Serves 6

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

Nutrition: per serving
low insalt0.9g


For the avgolemono sauce


  • 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.

  • 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.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.1 rating
  • Hello Fresh promo logo

    Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

    Get offer

Sponsored content