Name: Roast lamb with avgolemono sauce
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 6
Cuisine: Greek
Ingredients: 1 leg lamb weighing 2.5kg-2.7kg/5lb 8oz-6lb; 2 tbsp Dijon mustard; 1 tsp plain flour; 1 tsp cornflour; 4 egg yolks; juice of 2 lemons; 300ml hot chicken stock; 4 spring onions finely sliced

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

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.