• Roast Lamb in Garlic and Lemon Sauce

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    Prep time:
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    Servings: 6
    by Lesley Winch
    5 recipes
    My take on a traditional Greek dish. Wrap well if storing in the fridge! I usually add plenty of potatoes cut small about an hour before end of cooking time and serve with plain, boiled rice and a green salad. TIP: After grating the lemon rind and juicing the lemon, put the leftover lemon bits in a small bowl in the fridge - it helps take away the smell of the garlic!


    • Leg or shoulder of lamb
    • 2 large onions, sliced
    • 6 oz mushrooms, thinly sliced
    • 2 tbsp chopped parsley
    • 4 cloves garlic, thinly sliced
    • 2 tbsp butter
    • 1 tsp grated lemon rind
    • 2 tbsp oil
    • 2 tbsp lemon juice
    • Black pepper


    1. Heat oven to very hot (240 C; 475 F; Gas Mark 9)
    2. Mix lemon rind and pepper. Rub over lamb. Make small incisions in lamb and insert garlic slices. Place lamb skin side up in roasting tin.
    3. Melt butter and oil in a saucepan. Add lemon juice and 10 fl ozs of water and bring to the boil. Pour around lamb and place in very hot oven for about 20 mins.
    4. Reduce oven temperature to moderate (180 C; 350 F; Gas Mark 4) and add onions, mushrooms and parsley.
    5. Roast for 20 mins per lb plus 20 mins. Baste fairly frequently.

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    • John Spottiswood
      John Spottiswood
      This looks great Lesley! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!

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