Roast lamb with avgolemono sauce

Name: Roast lamb with avgolemono sauce
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 1 leg lamb weighing 2½ kg-2.7kg 5lb 8oz-6lb; 2 Tbsps Dijon mustard; 1 teaspoon plain flour; 1 teaspoon cornflour; 4 egg yolks; 2 juice of lemons; 300 milliliters hot chicken stock; 4 spring onions, finely sliced

The recipe Roast lamb with avgolemono sauce can be made in around 2 hours. Watching your figure? This dairy free recipe has 372 calories, 53g of protein, and 15g of fat per serving. This recipe serves 6. It is perfect for Easter. Head to the store and pick up leg lamb weighing, dijon mustard, egg yolks, and a few other things to make it today.

Instructions

Heat oven to 200C/fan 180C/gas

Equipment you will use

Oven

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.

Ingredients you will need

Black Pepper

Leg Of Lamb

All Purpose Flour

Mustard

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Spread

Lamb

Remove the lamb from the oven and leave to stand, covered in foil, for 15 mins.

Ingredients you will need

Lamb

Equipment you will use

Aluminum Foil

Oven

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.

Ingredients you will need

Lemon Juice