How To Make Roast Lamb with Avgolemono Sauce
Serves:
Ingredients
- 1 leg of lamb, bone-in
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 tablespoon of dried rosemary
- 1 tablespoon of dried oregano
- Salt and pepper to taste
- 1 cup of chicken broth
- 2 lemons, juiced
- 2 eggs, beaten
Instructions
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Preheat the oven to 350°F (175°C).
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Place the leg of lamb in a roasting pan. Rub the minced garlic and olive oil all over the lamb.
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Sprinkle the dried rosemary, oregano, salt, and pepper evenly over the lamb.
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Pour the chicken broth into the bottom of the roasting pan.
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Cover the roasting pan with foil and roast in the preheated oven for 1 hour and 30 minutes.
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Remove the foil and continue roasting for another 30 minutes, or until the lamb reaches your desired level of doneness.
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While the lamb is roasting, prepare the avgolemono sauce. In a saucepan, combine the lemon juice and beaten eggs.
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Whisk the mixture constantly over low heat until it thickens. Be careful not to let the sauce boil or the eggs will curdle.
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Once the lamb is cooked, remove it from the oven and let it rest for 10 minutes before slicing.
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Serve the sliced roast lamb with the homemade avgolemono sauce.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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