Roast lamb with avgolemono sauce

Roast lamb with avgolemono sauce

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

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

More effort

Serves 6
Try this unusual Greek-inspired roast - a fantastic alternative Sunday dish

Nutrition and extra info

Nutrition: per serving

  • kcal576
  • fat35g
  • saturates16g
  • carbs2g
  • sugars0g
  • fibre0g
  • protein64g
  • salt0.9g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 leg lamb weighing 2½ kg-2.7kg/5lb 8oz-6lb



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 2 tbsp Dijon mustard
  • 1 tsp plain flour

For the avgolemono sauce

  • 1 tsp cornflour
  • 4 egg yolks



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • juice of 2 lemons



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 300ml hot chicken stock
  • 4 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
20th Apr, 2008
Loved this. Perfect for lunch / dinner in the garden
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?