Summer Greek Lamb

Preparation time:     10 mins
Cooking time:            1 hr 40 mins
Serves:                        8

What you need

1.5kg John Penny leg of lamb
6 cloves garlic halved lengthways
3 tablespoons olive oil
3-4 cos lettuces, halved lengthways
2 onions, halved
300ml chicken stock
300ml white wine
500g new potatoes
400g can artichoke hearts, drained and halved
25g butter
2 tablespoons plain flour
freshly ground black pepper
3 medium egg yolks
juice of ½ lemon
parsley to garnish

How to cook

Make 12 deep incisions in the lamb and push a piece of garlic into each. Heat the oil in a large pan, add the lamb and brown quickly all over.

Place the lettuce and onion around and under the lamb and pour in the stock and wine. Cover and cook slowly for 1½ hours, turning the meat and adding the potatoes and artichokes for the last 20 minutes.

Transfer the lamb and vegetables to a warmed serving dish; keep hot.

Work the butter and flour together and drop, in small pieces, into the liquid remaining in the pan. Bring to the boil, stirring, until thickened and smooth.

Remove from the heat and season to taste with pepper.

Whisk the egg yolks and lemon juice together, and then stir in a ladleful of the hot liquid from the pan. Add to the pan and cook over a very low heat, stirring until the liquid thickens a little; do not allow to boil.

Pour a little over the lamb and vegetables and garnish with parsley. Serve the remaining sauce separately.

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