Lamb with Lemon Sauce variation on a traditional recipe from Greece where the addition of lemon to meat dishes is very popular. Ask your butcher to cut through the lamb as it requires a very sharp knife.
1×4 lb. leg of lamb, cut at
1-inch intervals down through the bone but not through the meat below
4 garlic cloves, cut into slivers
2 tablespoons vegetable oil V½ teaspoons salt
1 teaspoon black pepper
2 egg yolks
2 fl. oz. lemon juice
8 fl. oz. chicken stock
1 lb. broad beans, cooked
½ teaspoon dried thyme
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Place the lamb on a working surface and insert the slivers of garlic between the slices in the lamb. Pour the oil over the lamb and rub
1 teaspoon of the salt and
½ teaspoon of the pepper into the surface.
Place the lamb on a rack in a roasting tin and place it in the oven.
Roast for ½ hours, basting occasionally, or until the lamb is tender when pierced with the point of a sharp knife.
Meanwhile, in a small mixing bowl, combine the egg yolks, lemon juice and chicken stock and set aside.
Take the lamb out of the oven, remove and discard the garlic slivers and completely cut through the meat. Transfer the slices to a warmed serving dish and keep warm while you make the sauce. Skim off and discard any fat from the cooking juices remaining in the roasting tin and then pour them into the egg yolk mixture. Pour the mixture into a large saucepan and place over low heat. Add the beans to the pan and stir in the remaining salt, pepper and the thyme. Cook the mixture, stirring occasionally, for 8 to 10 minutes or until the sauce has thickened.
Pour the sauce over the lamb slices and serve immediately.