Roast lamb with avgolemono sauce

Roast lamb with avgolemono sauce

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • More effort
  • Serves 6

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

Nutrition: per serving
HighlightNutrientUnit
kcal576
fat35g
saturates16g
carbs2g
sugars0g
fibre0g
protein64g
low insalt0.9g
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Ingredients

For the avgolemono sauce

Method

  • 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

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    Rating: 4 out of 5.1 rating
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